Rabbit in Wine and Lemon: A Flavorful Recipe
Instructions
- Clean and wash the rabbit, cut it into pieces and place it in a bowl.
- Pour over the dry white wine, lemon juice and zest, and a little grated nutmeg. Let it marinate overnight.
- About 2 hours before lunch, sauté the oil with butter in a saucepan and add the drained rabbit pieces.
- Brown on all sides, season with salt and pepper and douse occasionally with marinade.
- Cover and continue cooking for 90 minutes on low heat.
Notes
To make the dish even more aromatic, add a sprig of rosemary or thyme to the marinade. These herbs go perfectly with the flavor of the rabbit and wine, enriching its taste.