in Italy

Rabbit in white wine

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Ingredients for 4 servings:

  • 1 rabbit (ready to cook and cut up)
  • 4 tomatoes (diced)
  • 3 cloves garlic (sliced)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt
  • pepper
  • 250 ml white wine (or Prossecco)
  • 10 large sage leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with sage and butter – tagliatelle

Heat oil and butter in a large pan (should have a lid, otherwise a roasting pan will work) and sauté the sage and garlic (careful! Don’t let it burn). Wash and clean the rabbit, pat dry, and season with salt and pepper. Brown it all over in the sage and garlic fat, add the tomatoes, and deglaze with white wine. Cook with the lid on over medium heat for about 20 minutes. Serve with homemade tagliatelle tossed in butter and dusted with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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