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Jugged rabbit
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
For 4 people
Ingredients
1 rabbit weighing about 1kg, already cleaned,
1 and ½ litre of white wine,
1 onion,
3 garlic cloves,
1 celery stick,
2 carrots,
3 bay leaves,
1 sprig of rosemary,
2 tablespoons of extra virgin olive oil,
salt,
pepper.
Introduction
Rabbit is very popular in Friulian cuisine, in various preparations: jugged, with onions, with plums or stuffed. On the other hand, wild rabbit, now quite rare, is grilled or roasted. The best rabbit weighs 1.5kg maximum. Its liver must be pale and free from spots.
Preparing
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