Marinated and Stewed Rabbit (Sardinia)

Meat

Ingredients

Rabbit - 4-5 pounds - 1

Wine vinegar - 1/2 cup

Olive oil - 1 cup

Onion, finely chopped - 1

Lemon, sliced - 1

Clove - 1

Bay leaves, crumbled - 2

Hot meat stock - 1 cup

Salt and pepper

Anchovy fillets - 2-3 

Softened butter - 3 tbsps

Wipe the rabbit with a damp cloth and cut it into serving pieces. Put the vinegar, half the oil, the onion, lemon slices, clove and crumbled bay leaves in a large bowl. Add the pieces of rabbit, making sure they are well coated with the marinade, cover the bowl and leave for 24 hours in a cool place. The following day, discard the lemon slices and stir the remaining oil into the marinade.

Transfer the pieces of rabbit to a pan together with the marinade, and cook over a low heat until they are browned. Add the stock, sprinkle lightly with salt and pepper, cover the pan and cook over a low heat for about 1 hour. Stir from time to time and if necessary add a little more stock or water. The gravy should be not too thin.

Meanwhile, chop the anchovy fillets finely and pound them with the butter. Just before serving the rabbit, add the anchovy butter to the pan and stir well. Serve hot.

Serves 4