Stewed Rabbit, the Easter Main Course

Here is the original recipe for stewed rabbit to make in a pan

1 kg of AIA rabbit

Bay leaves

200 ml white wine

Salt

1 white onion

Rosemary

400 g of tomato sauce

Extra virgin olive oil

Sage

2 cloves of garlic

Pepper

500 ml of vegetable broth

Description

Among the many ways you can cook rabbit, there is one really tasty one, perfect for Easter: the stewed rabbit. Stewed rabbit is the traditional preparation, typical of the Easter period that will make your family lunch or with friends really special! Preparing the stewed rabbit is not so difficult if you follow our instructions.

Here is the complete recipe for stewed rabbit!

Procedure

First of all, proceed with the removal of excess fat from the rabbit and its cleaning (keep the heart, kidneys and liver aside). Wash the rabbit and then pat it dry with an absorbent cloth before cutting it into pieces.

Now clean and finely chop the white onion and then put it in a non-stick pan together with a drizzle of extra virgin olive oil and let it wilt for about ten minutes over low heat. Now add a mixture of rosemary, sage, bay leaves and garlic that you will sauté for a few minutes before also adding the pieces of rabbit to brown them.

Now pour in the white wine and let it evaporate; add the tomato, a pinch of salt, pepper and cover with a lid. From time to time add some vegetable broth and halfway through cooking add the heart, kidneys and liver that you have cut into two parts.

Once the rabbit is ready, remove the lid so that the cooking base can thicken. Your stewed rabbit is ready to be served!

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