Braised rabbit in wine

1 kg 1 rabbit carcass weight of about

250-300 ml dry red or white wine

100 g sun-dried tomatoes in oil

60 g fat

50 g olives

2-3 garlic cloves

sage

rosemary

salt

The carcass of the rabbit cut into medium-sized pieces, chop in a blender lard with garlic, sage, rosemary and salt.

The pieces of meat to coat the resulting aromatic mixture and fry until Golden brown in a pan.

Put the meat in a disposable aluminum pan, pour in the wine, place the pan in the oven, preheated to 180 degrees.

Cooked rabbit in wine 40 min, at the end of this time add the chopped olives and tomatoes, then the rabbit is again placed in the oven for another 15 minutes at 220 degrees.

The author of the recipe: Daria Savina