Rabbit at the arneis

Preparation:

Preparation: Level the rabbit's back and score it along the bone on both sides, in order to be able to insert the rosemary sprigs. Flavor with a few splashes of whiskey, season delicately and wrap in bacon. Brown over high heat in oil and butter. Remove the fat that forms during browning and sprinkle with the two bottles of Arneis. Bake in the oven at 230 degrees for about an hour, making sure that the meat is always well protected by the bacon and that it doesn't dry out. Also cook the garlic cloves and rabbit innards together. Then remove the meat from the pan, pass the sauce and possibly season it with salt and pepper. Serve the back cut into oblique slices with a side of radicchio, potatoes and thin slices of white truffle. Truffle and potatoes should be added to the rabbit pan in the last third of cooking.