Braised italian style rabbit

INGREDIENTS

2 rabbits, have the butcher take out the backbone leaving each rabbit in
two or four pieces
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons rosemary, chopped
2 tablespoons sage, chopped
4 slices of prosciutto
1 cup dry white wine
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
3 garlic cloves, crushed
2 carrots, diced
3 celery sticks, diced
1-2 litres chicken stock
5 anchovies
1 tablespoon parsley, chopped
2 bay leaves
1 tablespoon butter, extra
Note:
For non farmed rabbits, soak in a container in the sink overnight with the tap dripping. This helps drain out the blood and lessens the gamey taste.

METHOD

Step 1

If not already done, take out the back bone and cut rabbit into pieces. Brown the rabbit pieces in oil and butter adding the herbs, then set aside. Brown the prosciutto and set aside also. De glaze the pan with white wine and add juices to the rabbit.

Step 2

In the roasting pan fry onion until caramelised then add garlic, carrot and celery, frying until aromatics are released or for a few minutes. Season to taste. Add rabbit, prosciutto and glaze to the pan, the add enough stock to cover the rabbit. Add anchovies, thyme, parsley and bay leaves.

Step 3

Dot the extra butter over the rabbits, cover the pan with roil and back in a low oven at 1500C for four hours or until rabbit is tender and gently falls from the bone.

Step 4

Serve this dish with
polenta and a glass of L’Aquila Nebbiolo.