Casseroled Rabbit (Umbria)

Meat

Ingredients

Rabbit, 3 - 3 1/2 pounds - 1

Wine vinegar - 1/2 cup

Garlic, lightly crushed - 2 cloves

Rosemary - 2 sprigs

Hot chili pepper, finely chopped - small piece

Olive oil - 1/2 cup

Salt and pepper

Dry white wine - 1 cup

Stock - optional

Wash the rabbit joints in a mix of water and vinegar, wipe them dry with paper towels and put them in a flameproof casserole with the garlic, rosemary, chili pepper, olive oil and a little salt and pepper. Cover and leave in a cool place to marinate for 12 hours, turning pieces from time to time.

Put the casserole on a moderate heat and cook the rabbit pieces until they are lightly browned all over. Discard the garlic and add the wine. Cover and cook over a low heat for about 40 minutes or until the rabbit is tender, adding a little more wine, water or stock if necessary. Arrange the rabbit pieces on a heated serving dish and pour the remaining sauce over them. Serve immediately.

Serves 4