Rabbit with Balsamic Vinegar of Modena
1.2 Kg of ragout of rabbit
salt
pepper
olive oil for browning
Marinade:
1 dessert spoon of olive oil
1 dessert spoon of Acetum Balsamic Vinegar of Modena (I Legni or Laura)
1 dessert spoon of Acetum Red Wine Vinegar
1 fresh rosemary sprig
3 fresh Bay leaves
3 sage leaves
5 mashed juniper berries
Directions:
Mix all the ingredients and pour over the meat, leave to marinate in the refrigerator for 24 hours.
Take the meat out of the refrigerator, drain and reserve the marinade and dry the rabbit, then season with salt and pepper.
Brown every portion of meat in a large quantity of olive oil, turning frequently.
Sprinkle over the reserved marinade and cook on top of the stove or in oven with a slow fire for about 1 1/2 hours.
Dress by request and add some drops of Balsamic Vinegar.
Serves 4 to 6
Tip: serve with steamed or roasted potatoes.
Products used in this recipe
Gaea Organic Cold Pressed Extra Virgin Olive Oil 500ml
Acetum Laura 3 Leaf Grade Balsamic Vinegar of Modena 250ml
Acetum I Legni Oak Balsamic Vinegar of Modena 250ml
Acetum I Legni Cherry Balsamic Vinegar of Modena 250ml
Acetum Red Wine Vinegar 500ml
Organic Gaea Cold Pressed Extra Virgin Olive Oil 500ml