Preparation:
Clean the rabbit, cut it in pieces, having care to
preserve different head and liver.
The obtained pieces it is necessary to wash in running
water, therefore to drip it.
In a pot, better if made of terracotta, you gild the
onion in the oil, together with rosemary, celery, pine
kernels, kernels of walnut, thyme and bay leaves. As
soon as it gild, pour the pieces of rabbit in the frying
pan, with salt and red Pietrantica wine.
Do you remember the head and the liver? boil them in
little water.
After a good half hour you remove them from water,
chopped the liver and stripped of flesh the head.
The meat chopped obtained from liver and head add it to
the rabbit in the frying pan.
With the stock obtained by the head boiled, moisten from
time to time the rabbit in frying pan, at least does not
attach himself and remains soft.
Towards fine cooking add olives and give one finishes
sprinkle with stock.
Good appetite!
