1 rabbit cut into pieces
1 cup white wine dry
2 tablespoons white wine vinegar
1/4 cup olive oil
1 finely chopped onion
1 sprig of rosemary
2 tablespoons chopped fresh parsley
salt and pepper to taste
125g pork fat, salted and cubed
2 cups water
1 tablespoon butter
12-16 small white onions (about 2 cm in diameter)
3 tablespoons chopped green onion
1 minced garlic clove
1 1/2 cups beef broth
4 sprigs of celery
1 rosemary leaf
1 rabbit cut into pieces
1 cup white wine dry
2 tablespoons white wine vinegar
1/4 cup olive oil
1 finely chopped onion
1 sprig of rosemary
2 tablespoons chopped fresh parsley
salt and pepper to taste
125g pork fat, salted and cubed
2 cups water
1 tablespoon butter
12-16 small white onions (about 2 cm in diameter)
3 tablespoons chopped green onion
1 minced garlic clove
1 1/2 cups beef broth
4 sprigs of celery
1 rosemary leaf
Wash and dry the rabbit pieces
Mix 1/2 cup wine, 1 tablespoon vinegar, olive oil, finely chopped onion, rosemary, and parsley
Season with salt and pepper to taste
Place the rabbit pieces in a shallow dish and cover with the marinade
Let it sit at room temperature for 6 hours or refrigerate overnight
Occasionally turn the rabbit pieces
Cook the pork fat and cut it into small cubes
Drain and pat dry with paper towels
In a large skillet, melt 1 tablespoon butter and brown the pork fat in small batches
Remove and set aside
Leave only a thin layer of fat in the skillet
Remove the rabbit pieces from the marinade and reserve
Pat the rabbit pieces dry
Brown the onions in the remaining fat in the skillet
Remove and set aside
Brown the rabbit pieces in the same skillet, adding more fat if necessary
Place them in a large pot
Remove most of the fat from the skillet and cook the green onion and garlic for 2 minutes
Add the flour and cook over low heat, stirring constantly, for 1 minute
Remove from heat and add the remaining 1/2 cup wine and beef broth
Simmer, stirring without stopping, for 2 minutes
Pour the sauce over the rabbit, adding parsley, rosemary, and reserved onions
Bring to a boil, then reduce heat and simmer for 30 minutes
Add the browned onions and continue simmering for an additional 20 minutes, or until the rabbit is tender
Check seasoning before serving and add remaining vinegar.
