Rabbit with chestnuts in balsamic vinegar

Type of recipe: Main courses

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Preparation method:

For the rabbit: Wash the rabbit, dry well and cut into pieces. Lard each piece then season with salt and pepper and fry until golden in a little oil and butter in a pressure cooker, adding garlic and rosemary. Add the wine, close the pan and when it begins to simmer, lower the heat and cook for about 20 minutes.

For the chestnuts: Boil the chestnuts leaving them slightly firm. Cook in a pan with some butter, dry Marsala and balsamic vinegar until they produce a thick sauce.

Place the pieces of rabbit in a serving dish with the chestnuts in the middle (and pour the sauce over the entire dish). Finish off with a few drops of traditional balsamic vinegar of Reggio Emilia PDO.

Preparation method:

For the rabbit: Wash the rabbit, dry well and cut into pieces. Lard each piece then season with salt and pepper and fry until golden in a little oil and butter in a pressure cooker, adding garlic and rosemary. Add the wine, close the pan and when it begins to simmer, lower the heat and cook for about 20 minutes.

For the chestnuts: Boil the chestnuts leaving them slightly firm. Cook in a pan with some butter, dry Marsala and balsamic vinegar until they produce a thick sauce.

Place the pieces of rabbit in a serving dish with the chestnuts in the middle (and pour the sauce over the entire dish). Finish off with a few drops of traditional balsamic vinegar of Reggio Emilia PDO.