Rabbit meat is an all white meat,fine grained, mild in flavor and can be substituted for any veal or poultry recipe.
Rabbit meat is higher in protein, but lower in fat, cholestoral, sodium than any other meat.
The most common herbs in rabbit cookery are sage, oregano,sweet basil, thyme, rosemary, bay and cumin.
Carefully clean the rabbit. Cut it into small pieces. Put the liver aside. Drain it well and pat it dry with paper towels. Put the pieces of rabbit in a wide pan with two garlic cloves and a bundle of rosemary tied with a string to keep the leaves together.
Heat it over a very low flame to evaporate all of the water. Drain the bottom of the pot. When the meat is dry, add a mixture of the lard, the onion, the liver, a little parsley and some more rosemary. Also add the olive oil. Let it cook until the rabbit gets a nice golden brown color, then add a cup of white wine.
When the wine has evaporated, add salt, pepper and the paste dissolved in a cup of water. Let it cook slowly for at least an hour. A great sauce will form on the bottom of the pan to top your homemade tagliatelle.
You can serve the rabbit as a main course and you can served with creme polenta.
Ingredients :
Wash in water with a little vinegar then diced