Roasted rabbit with rosemary

Preparation:

Preparation: Brush the outside of the rabbit with oil, stuff it with plenty of rosemary, a knob of butter, a whole clove of garlic and a pinch of salt. Place it in a pan with the leftover oil and butter, sprinkle with more rosemary. Adjust salt and pepper. Cover and cook over low heat for an hour and a half. Turn the rabbit from time to time and, if necessary, wet it with a few spoonfuls of hot water. When cooked, cut it into pieces, arrange them on a serving plate and serve with potatoes cut into wedges and cooked in the oven. Accompanying wines: Barbera D'Asti "Superiore" DOC, Chianti Classico DOCG, Castel Del Monte Rosso DOC.