Boned rabbit

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

1 rabbit, approximately 1 kg boneless,

4 ribs of celery,

2 cloves of garlic,

1 onion,

1 carrot,

100 g thinly sliced bacon,

1 glass of white wine,

oil,

1 tablespoon vegetable broth,

salt,

pepper.

Introduction

There are some rabbits that can reach the 8-10 kilos of weight, but to ensure a tender meat it is better to turn to young specimens and of considerably lower weight (maximum 2 kilos). Identifying signs of a young rabbit are being short and stocky, having a rounded back, pink meat and white fat.

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