Rabbit with raisins and pine nuts

Rabbit with raisins and pine nuts

Cover: 4
Preparation time: 0
Cooking time: 0
Total time: 0
Time: 1 hour + 6 hours for marinating

Ingredients:
– 1 rabbit of 1.2 kg



– 50 g pine nuts



– 40 g raisins



– 30 g butter



– onion, celery, carrot



– rosemary, bay leaves, sage



– red wine vinegar



– sugar



– extra virgin olive oil



– salt and pepper

Instructions
Cut the rabbit into pieces and place them in a saucepan, bring to a boil half a liter of red wine with a bay leaf, two of sage, a sprig of rosemary, half a onion, half a stalk of celery, a small carrot and a pinch of pepper. Withdraw the pan from the heat and when the liquid is almost cool, pour it on the rabbit and leave to marinate for at least 6 hours. After this time, drain it. In a pan, in melted butter with three oil spoons, sauté the pieces of rabbit. Brown them and pour a few tablespoons of filtered marinade liquid. Add it for the whole time of cooking as the bottom dries. Add salt to taste. In a small saucepan, over low heat, mix three tablespoons of vinegar with a spoonful of sugar and when it is browned, add the pine nuts and the soaked in warm water and squeezed raisins. Pour the mixture over the cooked rabbit.

Wine pairing

Wine Cabernet Franc Friuli Colli Orientali
Wine Cabernet Franc Friuli Colli Orientali

Italian Red Wine - Cabernet Franc
La Sclusa

IT EN