Rabbit Stew with Herbs

(*) Basil

Heat 4 tbsp of oil, sauté the onion, add the remaining vegetables and half of the herbs. Cover and steam for a few minutes. Deglaze with red wine and red wine vinegar. Cover and simmer gently for 1/2 hour. Cool, drain, pour marinade over meat. Cover and let stand 24 hours. Stir occasionally. Pat meat dry on paper towels. Heat 2 tbsp oil. Fry the pieces of meat in portions, season. Continue to fry on a low heat. Add the remaining herbs. Pour a little marinade. Cover and cook on low fire for 3/4 to 1 hour, adding a little bit of marinade.

Place the cooked pieces of meat on a heated plate and keep warm.

Add beef stock and butter form, simmer a few minutes on low heat, maybe add seasoning. Stir in Marsala and pine nuts and bring to a boil a second time. Pour the sauce over the meat and bring to the table.

Our tip: use your favorite red wine for cooking!

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