1 cup of dry red wine
1 onion, cut into rings
3 sprigs of rosemary
1 rabbit, cut into pieces (1.5 kg)
1/3 cup of all-purpose flour
1/4 cup of olive oil
80g of chopped pancetta
1 small onion, finely chopped
3 stalks of celery, cut into rings (150g)
15 green olives
2 soup spoons of capers
50g of pine nuts or roasted chestnuts
50g of dried apricots
1 soup spoon of mustard
6 soup spoons of red wine vinegar
1 cup of beef broth
Salt and black pepper to taste
1 cup of dry red wine
1 onion, cut into rings
3 sprigs of rosemary
1 rabbit, cut into pieces (1.5 kg)
1/3 cup of all-purpose flour
1/4 cup of olive oil
80g of chopped pancetta
1 small onion, finely chopped
3 stalks of celery, cut into rings (150g)
15 green olives
2 soup spoons of capers
50g of pine nuts or roasted chestnuts
50g of dried apricots
1 soup spoon of mustard
6 soup spoons of red wine vinegar
1 cup of beef broth
Salt and black pepper to taste
Simmer the red wine with the onion, rosemary, salt, and pepper
Place the rabbit in a bowl and marinate it in this mixture
Cover and refrigerate for 5 hours
Drain the rabbit and coat it in flour
Fry it in 3 soup spoons of olive oil until golden brown
Remove the rabbit pieces and reserve them
In the same pan, with the remaining olive oil, fry the pancetta, onion, celery, olives, capers, pine nuts, and apricots
Return the rabbit pieces to the pan and arrange them in a layer
Add the mustard, red wine vinegar, and beef broth
Cover and simmer over low heat for 30 minutes, stirring occasionally
Calories per serving: 855
