Alberto`s Piedmontese Rabbit
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large rabbit
- 4 red peppers (peeled and cut into strips)
- 60 g bacon, fatter
- 3 anchovies, pickled
- 2 cloves garlic)
- 1 onion (s)
- 400 ml broth
- 3 tablespoon vinegar, white
- 2 sprigs rosemary
- 2 bay leaves, fresh
- 1 bunch sage
- olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into small pieces and fry in oil until it has turned color.
- Chop the bacon, rosemary and sage together very finely and add with the bay leaf.
- Simmer gently for an hour and occasionally pour in the broth.
- Finely chop onion, garlic and anchovies and sauté briefly in a pan. Add the peppers and fry vigorously for 4 minutes or a little more, gradually adding the vinegar in between and each time waiting until it has evaporated.
- Add the pepper mixture to the rabbit, stir well and cook covered for another 30-40 minutes on a mild heat.
- Serve with small rosemary potatoes.
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