Ginota Rabbit

Preparation:

Preparation: Take only the noble parts of the rabbit, i.e. the back and front legs, then bone them. Place them in a bowl and cover them with fresh water: pour the glass of vinegar and add the sprig of rosemary, the cloves of garlic and the roughly chopped onion. Leave the rabbit to marinate for fifteen minutes; in this way you will eliminate the smell of wild. Dry the meat well and make steaks out of it; Dip them in egg and breadcrumbs and fry them in a pan with oil and butter, salt lightly. When they are well browned, remove them from the pan and arrange them in a large, flat-bottomed crock (dianèt), cover them with broth without exaggerating and cook slowly for about half an hour until the broth disappears. Serve hot, garnished with a handful of stewed carrots. Recommended wine: Barolo still young.