Rabbit: Brush the rabbit cut into portion pieces with 2 tbsp olive oil, then season with salt and season with pepper. Rinse the celery and carrot, peel the carrot and onion. Cut off the seasoning vegetables and finely dice them in a hand blender, skin the garlic. Also rinse and then chop the kitchen herbs. Chop walnuts in a hand blender.
Heat olive oil left over in a large frying pan, pour in the finely seasoned vegetables and chopped garlic and sauté. Add the rabbit pieces and chopped culinary herbs and sauté until hearty. Add the nuts, pine nuts and olives, sauté briefly and then extinguish with red wine.
Then cover the rabbit and stew on low heat for an hour. Add another dash of wine if necessary. Serve directly from the roasting pan.
Rosemary potatoes: peel the potatoes and cut them into cubes (put them in water in case they are not going to be processed on the spot). Rinse, pluck and chop rosemary, peel and chop garlic clove and mix into potatoes along with olive oil, salt and pepper. Spread a baking tray with parchment paper and spread the potatoes evenly on it. Cook in a heated oven at 250 degrees for about 25 minutes until golden.
Suggested drink: Rossese di Dolceacqua from Maldino Cane
Our tip: If you like to cook with fresh herbs, get yourself best
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