Ingredients
Cut the rabbit into pieces and sear in a pan, draining off the liquid that it initially produces, as it contains the strong flavour of game. In the meantime, chop the onion, carrot, rosemary and sage. Having drained off the liquid, add the chopped ingredients, garlic and bay leaves to the meat and fry in oil. Add salt to taste, pour in the wine and leave it to evaporate. Continue to cook over a medium heat for 45 minutes, now and then adding some broth. Serve hot. The rabbit in this recipe is cooked in Arneis, one of the few dry white wines produced in the Tanaro river valley. The grape variety of that name is the preferred vine stock grown on the left bank of the Tanaro, opposite the banks of the Langhe of the Alba area, and it is – like Roero, a red wine made from Nebbiolo grapes – a wine that has been DOC certified (the Italian equivalent of PDO: Protected Designation of Origin).