Italian rabbit

Ingredients for 4 servings:

• 1 rabbit, ready to cook (carved into 8-10 pieces by the butcher)
• 4 large beefsteak tomatoes, ripe
• 70 g bacon, streaky smoked
• 3 tbsp olive oil
• ¼ liter white wine, dry
• Salt and pepper, black from the mill
• 1 bunch parsley, flat
• 1 sprig(s) rosemary
• ½ small lemon(s), untreated
• 1 garlic clove(s)
• 8 walnuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rabbit with wine and nuts

Wash the rabbit and pat dry. Blanch and skin the tomatoes, remove the seeds, and finely dice the flesh. Finely dice the bacon. Heat the olive oil in a roasting pan. Add the bacon and fry the rabbit pieces over medium heat until golden brown on all sides. Pour in the wine and reduce by half, turning the meat several times. Season with salt and pepper. Add the tomatoes, cover, and simmer over low heat for about 45 minutes. Meanwhile, pick the parsley leaves and rosemary sprigs and chop or finely chop them. Finely peel and chop the lemon zest. Finely dice or press the garlic. Chop the walnuts in a food processor. Mix the herbs, lemon zest, garlic, and nuts together and stir into the sauce after 45 minutes. Let it simmer over low heat for another 15-20 minutes. Check if the meat is tender; otherwise, simmer a little longer. Serve with gnocchi and salad.