Roast rabbit with quince and saffron

Type of recipe: Main courses

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Preparation method:

As it is bred and reared naturally, the rabbit should be marinated for several hours with the vegetables and lemon. Then wash thoroughly.

Heat the extra-virgin olive oil in a saucepan and sauté the rabbit. When nicely browned all over, pour in the white wine. Use the previously-prepared seasoned salt, along with the juniper berries, to add flavour. Add the chopped quince, saffron and a little broth. Finish off in the oven.

The dish can be served with a few slices of grilled polenta.

Preparation method:

As it is bred and reared naturally, the rabbit should be marinated for several hours with the vegetables and lemon. Then wash thoroughly.

Heat the extra-virgin olive oil in a saucepan and sauté the rabbit. When nicely browned all over, pour in the white wine. Use the previously-prepared seasoned salt, along with the juniper berries, to add flavour. Add the chopped quince, saffron and a little broth. Finish off in the oven.

The dish can be served with a few slices of grilled polenta.