Country Style Rabbit
Prep Time: 45 minutes
Cook Time: 2 hours, 15 minutes
A nice skinned rabbit, weighing about 3 pounds
1/4 cup unsalted butter
An ounce of parsley
A small celery rib
A cup of good dry red wine, ideally from the Colli Berici
A bay leaf
1/4 cup olive oil
Salt and pepper to taste
The night before you plan to serve the rabbit, chop it into equal-sized pieces, wash them, and
draint hem well. Scrape the carrot, wash the onion and celery, and mince them all finely. Put
the rabbit and the minced vegetables in a bowl, add the bay leaf and red wine, mix well, cover,
and marinate overnight.
About two hours before serving time heat the olive oil and butter in a pot (terracotta if
possible), and while the mixture is heating shake the rabbit pieces clean. Brown them in the fat,
turning them to brown all sides. When the meat is browned add the marinade, season
everything with salt and pepper, and simmer, covered, stirring every now and again to keep the
rabbit from sticking.
By the time the rabbit is done, the sauce will be quite thick. Remove the meat to a heated platter
and blend the vegetables; pour them over the meat and serve at once.