As an ingredient, rabbit has been appreciated in the Mediterranean area ever since the Ancient Rome period. Its neutral taste allows for numerous combinations of victuals. In this coastal recipe, rabbit is sautéd on bacon and root vegetables, abundantly poured with wine. Serve it with boiled potato, and round up its aroma with fresh basil.
1.4 kg (50 oz) rabbit
200 g (7 oz) smoked bacon
1 parsley root
100 (3.4 fl oz) ml oil
2 cloves garlic
500 ml (17 fl oz) white wine
Cut the rabbit to smaller pieces, add salt and pepper. Cube onion and bacon. Peel the carrot and parsley and grate finely.
Fry the pieces of meat on all sides on heated oil in a deep dish and then remove them onto a plate. Fry onion and bacon on the same grease. Then add grated carrot and parsley, pressed garlic and chopped parsley leaf. Pour with the half of the wine and boil briefly.
Return the meat and pour the rest of the wine and about 300 ml (10 fl oz) of warm water. Add grated nutmeg and sauté on moderate fire for about 40 minutes or until the meat softens.
Near the end of cooking add chopped basil.
Serve the rabbit with boiled potatoes.