Summary

Ingredients

• 800 g rabbit, cut up, on the bone
• 10 leaves sage
• 1 sprig rosemary
• 150 ml olive oil, good
• 100 ml white wine
• 150 ml water
• 1 lemon (s), (juice)
• 2 bay leaves
• 1 onion (s), red
• 6 clove (s) garlic
• Sea salt and pepper

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Instructions

1. Peel the red onion and garlic cloves, then quarter the onion.
2. Wash the rabbit pieces and place them in a saucepan with 150 ml water, 100 ml white wine, 2 whole garlic cloves, 2 bay leaves, 1 sprig rosemary, sea salt and pepper. Bring to a simmer over medium heat, then simmer for approximately 1 hour until the meat pulls easily from the bones.
3. Remove the rabbit from the pan and set aside to cool for 5–10 minutes. Remove the meat from the bones and place in a bowl.
4. Sprinkle sea salt over the meat. Add the 10 sage leaves and the remaining 4 whole garlic cloves. Pour 150 ml olive oil over the meat, stir once, cover and refrigerate overnight.
5. Before serving, grind black pepper over the meat and drizzle with lemon juice. Serve with baguette.