Rabbit with sauce peverada


A rabbit cleaned and cutted, a little flour, white wine, garlic, onion, rosemary, sage, a few slices of soppressata (failing that salami or fresh sausage), vinegar, broth, lemon juice, olive oil, salt and pepper.


Flour the rabbit pieces, then brown in chopped garlic, onion, sage and rosemary. Following completion of the browning, pour in the wine and deglaze; then add the chopped liver and the heart of the animal mixing everything. The entrails will serve as a base ingredient for the sauce pevarada. Lay rabbit and offal in a baking sheet completing cooking as a roast, wetting it with broth to soften the meat.

At the end, separate the liver and the heart from flesh and chop together with slices of soppressa. After chopped offal and soppressa, add the lemon juice filtered, plenty of pepper and a few anchovy fillet in pieces. Place the mixture on the stove for a few minutes. Serve the rabbit with the sauce pevarada.

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