John Myers
Tuscan Rabbit
The perfect tuscan rabbit recipe with a picture and simple step-by-step instructions.
- 1 kg Rabbits in small pieces
- 2 Carrots
- 2 Rods Celeriac
- 2 Onions
- 2 Garlic cloves
- 1 Can (400 g) Chopped tomatoes
- 300 ml White wine
- Salt
- Pepper from the grinder
- 2 Bay leaves
- 2 Branches Rosemary
- 2 tbsp Olive oil
- Rinse the rabbit parts with cold water, pat dry. Heat the olive oil in a casserole and fry the rabbit parts for 3-4 minutes.
- Clean and peel the carrots. Clean and wash celery and, if necessary, unthread. Cut both into very small cubes. Peel and finely chop the onion and garlic. Fry the carrot, celery and the onion-garlic mixture briefly. Deglaze with the white wine. Add the tomatoes and herbs. Cover and simmer over low heat for about 1 hour until the meat is tender.
- Season with salt and pepper and serve. It goes well with white bread or wide ribbon noodles. Serve with freshly grated Parmesan or pecorino cheese.
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