Number of people
- 1 AIA rabbit
- 1 onion
- 1 garlic clove
- 2 bay leaves
- 600 ml white wine
- EVO oil
- 1 carrot
- 1 celery stalk
- 1 sprig of rosemary
- some large sage leaves to taste
Marinated rabbit is a second course that will satisfy everyone, the ideal solution for a Sunday family lunch or a dinner in the company of friends. You will have no difficulty in preparing this rabbit recipe if you follow our instructions carefully. Even the least expert cooks will be able to serve up a dish worthy of a chef!
So, here is the complete recipe for marinated rabbit!
First of all, cut the rabbit into pieces, place them in a bowl and set aside for a few moments. For the marinade, cut the onion, celery and carrot into pieces and add them to the bowl with the chicken. Now add the herbs and seasoning and mix all the ingredients thoroughly before sprinkling everything with the white wine (the wine must cover all of the chicken pieces entirely).
Cover the bowl with cling film and leave the rabbit to marinate in the fridge for about 12 hours. When the marinating time is up, take the crabbit pieces one by one and place them in a large roomy colander to filter the liquid. Collect the filtered wine in a bowl and place the vegetables in a strainer.
Add 2 or 3 spoonfuls of EVO oil to a frying pan and turn on the heat. Gently fry the rabbit pieces on all sides. At this point you may add the vegetables and herbs you have set aside in the strainer and cook for a further 10 minutes or so, adding salt to taste. Take care to mix all of the ingredients well.
Lower the heat and pour a few ladles of white wine marinade over the rabbit. Now cover the pan with a lid and leave to cook for about one hour. When the rabbit is cooked, remove the lid and let the liquid evaporate sufficiently to colour the rabbit pieces slightly. Your marinated rabbit is ready for serving. Enjoy!