Coniglio Con Patate – Rabbit with Potatoes

Rinse rabbit, remove giblets, rinse, rub dry and cut into large pieces. Peel and chop garlic, rinse rosemary and rub dry.

Heat the olive oil in a large saucepan. Add rabbit pieces, garlic, and the rosemary to the saucepan and brown from the bottom. Add a glass of water, close the lid and roast on low heat. Once the water is absorbed, add a glass of white wine and continue cooking. If necessary, add another glass of water.

In the meantime, peel the potatoes, cut them into large pieces and fry them in a frying pan with a little bit of olive oil. Add the golden brown potatoes to the rabbit and bring to the boil. Season to taste with salt and freshly ground pepper.

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