Ligurian Rabbit Stew (Liguria)

Meat

Ingredients

Rabbit- 1

Olive oil - 1/4 cup

Butter - 2 tbsps

Garlic - 2 cloves

Rosemary - 1 sprig

Bay leaves - 2

Thyme - 1 small sprig

Onion, thinly sliced - 1

Celery, diced - 1 stalk

Carrot, diced - 1

Dry white wine - 1 cup

Salt and pepper

Grated nutmug- optional

Tomatoes, peeled and chopped - 1/2 pound

Pine nuts - 4 tsps

Clean and wash the rabbit, and cut into serving pieces. In a large heavy pan heat the oil and butter and saute the garlic, rosemary, bay leaves and thyme. Add the pieces of rabbit and brown them all over. When the garlic is brown, take it from the pan together with the herbs, and discard them all.

Add the onion, celery, carrot and wine, season to taste with salt and plenty of pepper and, if liked, a good pinch of nutmeg. Cook over a moderate heat until the wine has reduced a little. Add the tomatoes and the pine nuts. Cover the pan and cook over a moderate heat until the rabbit is tender, about 1 hour. 

Serve the rabbit with its sauce, accompanied by a dish of thick polenta.

Serves 3-4