Try the recipe for preparing rabbit Ligurian style with appetizing and full-bodied red wine scented with bay leaf.
Cut the rabbit into pieces, remove the fat, and any small bones produced by the cutting.
Those who prefer can also add the kidneys, liver, and head of the rabbit to make the dish even more flavorful.
Wash under running water, drain, and let it dry.
In a large pan, sauté the chopped onion, then add the rabbit pieces and brown them over high heat.
Add the red wine and let it evaporate. Salt and cook over medium heat for 30 minutes, gradually adding the meat broth.
Now add the whole olives, pine nuts, garlic, bay leaf, stir and cook for another half hour, adding more broth if it dries out.
Shortly before finishing cooking, add a few more olives and serve the rabbit Ligurian style hot.
Italia, Liguria
| Energy (kcal) | 135.26 |
| Carbohydrates (g) | 4.35 |
| of which Sugars (g) | 4.35 |
| Fat (g) | 6.64 |
| of which Saturates (g) | 1.51 |
| Protein (g) | 12.37 |
| Fiber (g) | 2.25 |
| Sale (g) | 0.15 |
