Ingredients

Servings 6

• 4 ½ lb rabbit
• 3 onions
• 7 oz lard, pink with a red band
• 1 bottle Nebbiolo (grapes/wine)
• 2 leaves of bay leaves
• 1 sprig rosemary
• 5 leaves of sage
• 1 sprig parsley
• 2 cloves of garlic
• 2 rabbit livers, (or one of chicken and one of rabbit)
• extra virgin olive oil
• butter
• 1 pinch all-purpose flour
• 2 anchovies
• salt

Preparation

40 minutes preparation + 1 hour cooking

Cut the meat into portions and brown over high heat, if possible in a large crock pot, in the oil and butter. Lower the heat and prepare an abundant chopped mixture with the onions, lard and rosemary. Cook for 10 minutes until the onions are nicely golden and the meat is amalgamated with the chopped mixture. Pour in the wine, add the bay leaves and put the terracotta receptacle, covered, into a very hot oven (460°), until cooked to perfection. Then add a sauce made from chicken livers chopped with the garlic, anchovies, parsley, and sage. Sprinkle over a pinch of flour, pour over a spoonful of stock, and mix well. Cook over high heat for 5 minutes and serve.