Warm rabbit salad with traditional balsamic vinegar

Type of recipe: Appetizers

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Preparation method:

Debone the rabbit, roll it up and tie it tightly with kitchen string. It can be cooked in two ways: in a pan or in the oven.

In a pan: Brown the rabbit in a little olive oil (about 6tbsp) and add a glass of wine. Allow it to evaporate partially and continue cooking in a semi-covered pan with a little hot water, taking care to turn the meat from time to time. When the roast is cooked, reduce the pan juices. In the oven: Place the rabbit in a roasting tray with 2 or 3tbsp oil and beer. Heat the oven to 200°C and cook, basting the meat frequently. This cooking method is recommended if you prefer your meat a little less tender.

Once cool, cut thinly and serve on a bed of rocket or valerian and garnish with traditional balsamic vinegar of Reggio Emilia PDO.

Preparation method:

Debone the rabbit, roll it up and tie it tightly with kitchen string. It can be cooked in two ways: in a pan or in the oven.

In a pan: Brown the rabbit in a little olive oil (about 6tbsp) and add a glass of wine. Allow it to evaporate partially and continue cooking in a semi-covered pan with a little hot water, taking care to turn the meat from time to time. When the roast is cooked, reduce the pan juices. In the oven: Place the rabbit in a roasting tray with 2 or 3tbsp oil and beer. Heat the oven to 200°C and cook, basting the meat frequently. This cooking method is recommended if you prefer your meat a little less tender.

Once cool, cut thinly and serve on a bed of rocket or valerian and garnish with traditional balsamic vinegar of Reggio Emilia PDO.