Rabbit in vinegar

Preparation:

Preparation: Heat a knob of butter and three tablespoons of oil in a saucepan, add chopped sage and rosemary, freshly ground pepper and crushed garlic. Cook for a few minutes, stirring. Then brown the rabbit cut into pieces in the sauce. As soon as they have browned, spray them with vinegar diluted with a little water. Adjust the salt, cover and continue cooking over a moderate heat for about an hour. Ten minutes before removing from the heat, add the green olives and desalted capers. Leave to flavor and serve hot. Accompanying wines: Rossese Di Dolceacqua DOC, Parrina Rosso DOC, Etna Rosato DOC.