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Home Flavours Traditional Recipes Meat dishes Sweet-and-sour Rabbit

Sweet-and-sour Rabbit

Coniglio in agrodolce


Difficulty: Medium

Ingredients: 1 rabbit cut into pieces, 1/4 of a glass of balsamic vinegar, a drizzle of extra-virgin olive oil, 1 teaspoon of sugar, salt and pepper to taste, garlic and rosemary to taste, warm water.

Preparation: Sear the pieces of rabbit in the already warm saucepan, then moisten it with balsamic vinegar. Sprinkle with sugar, add salt and pepper. Add garlic and rosemary and a drizzle of oil, pour a big glass of warm water over it and cover with the lid. Cook the rabbit for about two hours on a low heat. It will be ready when the meat comes easily off the bone and the liquid is completely absorbed. If needed, add other water during cooking.

Suggested red wine Merlot dei Colli bolognesi



Recipe sent by: Debora Mazzoli - Medicina (BO)

Last modified May 12, 2011

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