Rabbit marinated in white wine

 Coniglio marinato.

Serves 6

  1      rabbit — cut into portions
  30   grams  butter
  1/2 litre  dry white wine
  2     tablespoons  white wine vinegar
  1     onion
  1     carrot
  1     stick  celery
  3     tablespoons  olive oil
         peppercorns
         salt and pepper

• Put the rabbit pieces in a dish along with the onion, carrot, celery, wine, vinegar and a few peppercorns. Marinate for at least 6 hour in the fridge.
• When you are ready to cook the rabbit, remove it from the marinade and dry well with kitchen paper. Add the butter and oil to a pan and brown the rabbit pieces. Season with salt and pepper.
• Strain the marinade and add about 2 ladelfuls to the pan. Allow to evaporate a little and then cover the pan.
• Cook over a low heat for about an hour and a quarter. If it looks like drying out, add a little more of the marinade.

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