1 cup of dry white wine
1/4 cup of chopped sage
5 tablespoons of butter
3 tablespoons of olive oil
2 rabbit loins (500 g)
Salt and black pepper to taste
For decorating
Sage leaves
1 cup of dry white wine
1/4 cup of chopped sage
5 tablespoons of butter
3 tablespoons of olive oil
2 rabbit loins (500 g)
Salt and black pepper to taste
For decorating
Sage leaves
Season the rabbit loins with salt and black pepper
In a frying pan, heat the olive oil over high heat and fry the rabbit loins until golden brown
Drain the olive oil
Add the white wine and cook over low heat, stirring occasionally and adding a little water if necessary, until the rabbit is tender
Add the butter and melt it
Add the sage and simmer for about 2 minutes
Remove from heat
Distribute between two plates, decorate with sage leaves, and serve immediately.
