Rabbit with Capers (Apulia)

Meat

Ingredients

Rabbit pieces - 3 1/2 pounds

Lard or oil - 3 tbsps

Onion, sliced - 1

Olive oil - 2 1/2 tbsps

Anchovy fillets - 4-6 large

Capers in brine, well drained - 2 1/2 tbsps

Parsley, finely chopped - 2-3 sprigs

Flour - 1 1/2 tsps

Marinade:

Wine vinegar - 3/4 cup

Red wine - 1 cup

Onion, sliced - 1

Celery, chopped - 1 stalk

Carrot, chopped - 1

Salt and pepper

Wash the pieces of rabbit and wipe them dry. Put them in an earthenware dish. Make a marinade with the wine vinegar, wine, onion, celery and carrot and pour it over the rabbit. Sprinkle lightly with salt and pepper. Leave overnight in a cool place, but not in the refrigerator.

Take the rabbit pieces from the marinade and wipe them dry. Heat the lard in a heavy pan and fry the onion and rabbit. Cook over a low heat, turning the pieces from time to time until evenly browned over. Strain the marinade and pour half of it over the rabbit. Cover and cook over a low heat for another 30 minutes.

In another pan, heat the olive oil, add the anchovies and cook them, stirring, to a paste. Stir in the capers and the parsley, and add the rest of the strained marinade. Mix the flour to a smooth thin paste with warm water, stir this into the sauce, bring to a gentle boil and stir well until the sauce thickens; lower the heat again and simmer for 15 minutes. Then pour the hot sauce over the rabbit pieces and leave for 10 minutes over a low heat to bring out the flavors.

Serves 6