The rabbit roast is popular in all regions of Italy. This dish has many variations, olives, spices and white wine are used to make a roast rabbit with rosemary. The rabbit is tender, and the rosemary makes the flavor richer.
It is necessary
- - 1 rabbit;
- - 2 bows;
- - 5 sprigs of rosemary;
- - 4 sage leaves;
- - 1 bay leaf;
- - cumin to taste;
- - 100 grams of olives;
- - 4 tablespoons of olive oil;
- - 500 milliliters of milk;
- - 200 milliliters of white wine;
- - 2 cloves of garlic.
Instructions
Step 1
Cut the rabbit into small pieces, place in a deep bowl and cover with milk, which is previously diluted with water.
Step 2
Add coarsely chopped onions, rosemary, spices, bay leaf to the meat. Leave the marinade overnight.
Step 3
Drain the liquid, pat dry the meat with a paper towel.
Step 4
Get a pan or casserole that you can put in the oven. Heat the olive oil, fry the rabbit on all sides until golden brown.
Step 5
Add rosemary, chopped onion, salt, sage, garlic, spices, olives, pepper. Simmer a little, add wine, simmer over medium heat for another 5 minutes.
Step 6
Cover with foil or a lid and place in an oven preheated to 180 degrees. Cook for 40 minutes. From time to time, check the readiness, turn the meat, pour the sauce.
Step 7
Then remove the lid and place under the grill for two minutes.
