A traditional recipe that features a simple yet amazing sauce, made of olive oil, vinegar, rosemary and a few drops of honey.
Serves: 5-6 Preparation time: 10m Cooks in: 1h 50m Ready in: 2h
1 rabbit ( about 1200g.)
1 large onion, grated
1 ½ cup of olive oil
2 tablespoons rosemary leaves
1 small cup vinegar
1 tablespoon honey
Salt and pepper
Cut the rabbit into serving pieces. Heat the olive oil in a skillet and saute the rabbit until golden brown. If all the pieces can’t fit, sauté them in batches. Place the pieces on a platter.
Throw the onion into the skillet. Saute well, making sure it doesn’t get burned and throw in the rabbit pieces. Add the rosemary and stir a couple of times. Add the vinegar, let it evaporate and add the honey dissolved in 1 glass of warm water. Bring the mixture to a boil, add salt and pepper and reduce heat. Simmer for about 1 ½ hours, until the rabbit meat becomes tender and the sauce thickens.
Serve with tagliatelle with butter, grated cheese and of course plenty of the delicious sauce!
Photos: George Drakopoulos
Food Styling: Tina Webb