Rabbit in Red Wine

Preparation:

Preparation: Set the liver aside, then cut the rabbit into pieces and collect them in a bowl together with the onion pickled with cloves. Add chopped thyme, rosemary and sage, cinnamon, whole garlic, carrot and celery into small pieces. Cover with the wine and leave to marinate for 12 hours. Drain the meat and brown it in a pan with 40 g of butter and a little oil. Add salt and pepper, pour in the marinade and cook covered over low heat for 30 minutes. Add the diced liver and cook for half an hour. Withdraw from fire. Blend the gravy and liver and coat the rabbit pieces with this sauce. Accompanying wines: Dolcetto D'Alba DOC, Rosso Piceno DOC, Taburno Piedirosso DOC.