Rabbit in red-wine sauce
- 4 ½ lb rabbit
- 2 rabbit livers
- 2 slices pancetta (italian bacon)
- 1 tbsp butter
- 5 tbsp extra virgin olive oil
- 2 cups Grignolino grapes/wine
- 2 anchovies
- 1 sprig rosemary
- 1 sprig sage
- 2 leaves of bay leaves
- 1 sprig thyme
- 2 cloves of garlic
- 1 sprig parsley
- salt
In a casserole, brown 2 sliced onions in the butter and oil with the diced pancetta.
When the mixture is nicely golden, add the rabbit cut into small pieces and dusted with salt and cook over high heat. Add the bouquet garni tied up with string.
Pour in 2 glasses of red wine and allow to evaporate.
Cook the rabbit in a closed casserole for about one hour and a half, adding if necessary some tablespoons of stock.
10 minutes before the end of cooking, finely slice the rabbit liver, perhaps together with a chicken liver, 2 cloves of garlic, a handful of parsley, 3 sage leaves and 2 anchovies. Add this mixture to the casserole – with a pinch of white flour and half a glass of red wine – cooking over high heat, so that the rabbit gains flavours from the liver and herb sauce.
Accompany the dish with a soft slab of polenta.