Rabbit in olive oil

This Piemontese specialty "Tonno di Coniglio" was really popular amongst customers at Osteria Boccondivino, where I had my practical training. They served it on a bed of greens and garnished with balsamic vinegar. Delicious!

1 rabbit
1 bottle white wine
2 carrots
1 celery stalk
Olive oil extra virgin
Sage leaves


Wash the rabbit really well and cut into pieces. Then place in a pot and pour the wine on top. Add water just to cover all of the meat. Then place carrot and celery cut into smaller pieces and season with salt. Boil the rabbit for about 90 minutes until the meat is really soft. Leave it to cool in the broth. 

Then cut the rabbit into pieces and place in a large jar, distributing the sage leaves evenly, and sprinkling with additional kosher salt. Pour the olive oil on top and close the jar. Place in the refrigerator for at least 24 hours.  Serve at room temperature.

You can choose to marinate the meat divided from the bones and then serve it on a bed of leafy greens as a salad, topped with some dressing of balsamic vinegar.

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