Rabbit with Capers’

Season the cut rabbit with salt, pepper and bacon, then add the pelati and their juices, season, extinguish with wine and cook for 40 minutes, adding sprigs of rosemary, remove the fillets halfway through cooking, keep warm and add to the pot with the capers and chopped olives.

In the meantime, sauté the chopped sage in butter until soft, add to the sauce and, after a few minutes, serve the ragout with fresh white bread.

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