Osteria in Scandiano
Ingredients and quantities

Quantities for 8 people:

  • 2 whole rabbits
  • 1 glass white wine vinegar
  • 1 bottle Scandiano white wine (Spergola)
  • aromatic herbs (rosemary, sage, thyme, bay leaves)
  • extra-virgin olive oil
  • garlic and salt

Roast rabbit in Scandiano white wine

Type of recipe: Main courses

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Preparation method:

Clean and cut each rabbit into six pieces (two thighs, two shoulders and two loins). Soak in acidulous water (water with vinegar added) then place in a roasting tray with the chopped aromatic herbs, some salt and chopped garlic. Cover with extra-virgin olive oil and chill overnight in the fridge. Remove the rabbit from the fridge, place in a roasting pan, add the wine and cover. Cook in a fan oven for 60 minutes at 180°C.

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