Braised rabbit with sage

Ingredients for 6 servings:

• 1 rabbit, cut up
• Salt and pepper, from the mill
• 100 ml olive oil
• 4 cloves garlic
• 6 tbsp olive oil, for frying
• 50 g bacon, smoked bacon
• 100 g shallot(s)
• 200 g carrot(s)
• 1 stalk(s) leek
• 1 sprig(s) rosemary
• Thyme
• 1 sprig(s) sage
• 500 ml wine, white, dry

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Marinate the rabbit legs, back, and rumps with the olive oil and garlic mixture. Tie the back and belly flaps together to form a roulade using kitchen string. Heat the olive oil in a pan, add the rabbit pieces, and sear on all sides. Dice the smoked bacon, carrots, and leeks, add them along with the shallots, and sear briefly. Add the rosemary sprig, thyme, and sage, and sear briefly. Top up with white wine, season with salt and pepper, cover, and simmer in the oven at 160°C for about 1.5 hours. Serve with either polenta nocchi (see my recipes) or tagliatelle pasta.