Rabbit in wine is a traditional Italian dish, typical of Tuscan cuisine. This delicious main course is prepared with a tender rabbit slowly cooked in a flavorful mix of white wine, aromatic herbs and spices. The final result is a succulent and fragrant dish, perfect to enjoy accompanied by vegetable sides or roasted potatoes.
Wash and cut the rabbit into pieces, then let it marinate for 2 hours with a chopped mix of herbs (including garlic) and the wine
Then drain it from the marinade, brown it in oil and butter and season it with salt
Moisten it with half of the filtered marinade and cook it for 90 minutes, adding the remaining marinade and plenty of pepper
Pan
Wooden spoon
Italy, Toscana
| Energy (kcal) | 106.16 |
| Carbohydrates (g) | 0.03 |
| of which Sugars (g) | 0.03 |
| Fat (g) | 3.22 |
| of which Saturates (g) | 1.27 |
| Protein (g) | 14.92 |
| Sale (g) | 0.05 |
