Time
1 hour 10 minutes
Serves
4
Difficulty
Easy
Ingredients
450g rabbit
4 tablespoons extra-virgin olive oil
2 white onions
2 bay leaves
4 sage leaves
2 sprigs of rosemary
1 fresh red chilli
2 garlic cloves
400g canned whole peeled tomatoes, crushed with a fork
200ml white wine
530ml vegetable broth
salt & pepper to taste
Method
Remove the excess fat from the rabbit, take out its heart and liver and put them to one side. Wash the rabbit, dry it with kitchen paper and cut it into pieces.
Peel and finely chop the onion. In a frying pan, soften the onion in oil at low heat for at least 10 minutes. Don’t brown them. Add finely-chopped chilli, rosemary, sage, bay leaf and garlic and sauté for a few minutes.
Then add the rabbit pieces and sauté them until golden brown. Add white wine and let it evaporate. Then add the crushed tomatoes, salt and pepper, and cover. Leave to simmer, adding vegetable broth as needed.
After 30 minutes, add the heart and liver cut into two and cook for another 25 minutes. When the rabbit has cooked, remove the lid and let the sauce thicken. Add salt if needed and turn off the heat. Serve the rabbit with polenta or with pilaf rice.
