Marinated rabbit

Preparation:

Preparation: Cut the rabbit into pieces and put it to marinate for at least 6 hours in a bowl with the white wine, the vinegar, the onion with the cloves, the celery, the carrot and some peppercorns. When it's time to cook them, drain them, dry them well and brown them in a pan where you have heated the butter and three tablespoons of oil. Salt and pepper them. Wet with two ladles of marinade passed through a sieve, let it evaporate a little, cover. Cook over low heat for about an hour and a quarter, adding, if necessary, two tablespoons of marinade. Accompanying wines: Breganze Rosso DOC, Sangiovese Di Romagna DOC, Leverano Rosato DOC.