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Recipe Rabbit Arneis


Rabbit Arneis

Recipe yeld 4 servings

Ingredients

Back Big Rabbit
Few Sprigs Fresh Rosemary
Bacon
Rooms
Freshly Ground Pepper
1 Cup Whiskey
Olive Oil
Butter
2 Cloves Garlic
Arneis Wine 2 Bottles

Amount Per Serving Calories: 1037


Method

Trim the back of the rabbit and slit along the bone on both sides, in order to introduce the sprigs of rosemary.
Season with a few drops of whiskey, seasoned lightly and wrap in bacon.
Brown sustained a flame in oil and butter.
Remove the fat that is formed during the browning and sprinkle with two bottles of Arneis.
Bake at 230 degrees for about an hour, making sure that the meat remains always well protected from the bacon and that will not even seccarsi.Cuocete together the garlic cloves and the entrails of the rabbit.
Lift from the pan so the meat, strain the sauce and season with salt and pepper if necessary.
Serve the sliced ​​slanting back with a side of radishes, potatoes and thin slices of white truffle.
Truffles and potatoes are added in the last third of the rabbit pan cooking.

Find recipes for Main Dishes based on Rabbit


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