Time
2 hours 30 minutes
Serves
4
Difficulty
Medium
Ingredients
800g rabbit
200ml white wine vinegar (to marinate the rabbit)
400g canned cherry tomatoes
1 celery stalk
1 onion
1 large carrot
1 tablespoon of finely-chopped parsley
2 sprigs of fresh rosemary
4 1/2 tablespoons extra-virgin olive oil
200ml dry white wine
salt to taste
Method
Wash the chopped rabbit and marinate it in a dish with wine vinegar and one glass of water for about an hour.
Wash the carrot, onion and celery and grind them to a dense, creamy puree. Put the vegetable puree in a large flame-proof casserole dish with the extra-virgin olive oil. Sauté the vegetable puree for a few minutes on medium heat.
Drain the rabbit and add the pieces to the puree and sauté for a minute at medium heat. Add rosemary and parsley and sautè for another minute, stirring gently, to mix all the ingredients. Add the cherry tomatoes, bring them back to a boil, stir and add white wine. Let it evaporate for a few seconds, then turn down to heat and simmer gently for at least an hour. Keep stirring occasionally and check that the rabbit is always moist and doesn’t stick to the bottom of the pan. Cook until the sauce is dense and the rabbit is well-seasoned with the sauce and tender. Adjust the salt to taste and serve.
