Dario Chemello, Cadola, Belluno
(Yield: 4 servings)
1 rabbit (about 3 lbs)
4 cups water (see note)
1 cup white vinegar (see note)
~
3 tablespoon extra-virgin olive oil
1 onion (diced)
1 rosemary sprig
1 teaspoon each salt and pepper
2 cups white wine
28 ounces tomato sauce (1 can)
water (enough to cover)
2 beef bullion cubes (broken)
1. Mix water and vinegar and thoroughly clean rabbit. Pat dry and cut into pieces.*
2.Warm oil in large skillet over medium heat. Brown rabbit on all sides (approx. 12 minutes).
3.Add onions and sauté until translucent.
4.Add rosemary, salt, pepper and wine. Allow the alcohol to evaporate.
5.Add tomato sauce and enough water to cover rabbit.
6.Add bullion cubes and mix well.
7.Once mixture has come to a boil, reduce heat to low and cook covered for approx. 1½ hours. Add more wine or water as needed so it does not dry out.
Serve with polenta (see page 308).
Note: the combination of 4 cups (1 litre) of water and 1 cup of vinegar is for cleaning wild rabbit. If you purchased the rabbit from a butcher it is probably clean and this process can be skipped.