Rabbit Ischia style

Ingredients for 4 servings:

• 1,500 g rabbit
• 150g salami
• 150 g ham
• 200 g onion(s)
• 100 g carrot(s)
• 1 stalk(s) celeriac
• 1 sprig(s) marjoram
• 1 bunch of parsley
• 1 tsp tomato paste
• 50 g lard
• 50 g bacon
• 1 dl olive oil
• 50 g butter
• salt and pepper
• 1 jar white wine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

Translated from an old Italian cookbook

Cut the rabbit into pieces. Heat the oil and lard in a pan and fry the rabbit pieces over high heat. Drain and set aside. Finely chop the onions, bacon, carrot, celery, parsley, marjoram, salami, and ham using a meat grinder or Moulinette and fry the mixture in the remaining fat. Add tomato paste, pepper, and salt. Cover the pan and cook over low heat, stirring occasionally. When the mixture is almost cooked, increase the heat and brown everything slightly with the pan uncovered. Add the fried rabbit pieces and deglaze with white wine. Cook for 1 hour.