Rabbit with herbs

Yield: 4 servings

Measure Ingredient
1 Rabbit weighing approx 1.3kg
1 large Clov garlic
50 grams Butter
2 tablespoons Extra virgin olive oil
30 grams Lean pancetta or bacon
1 Glass dry white wine
300 grams Tomatoes; peeled and chopped
Salt
6 Walnuts; roughly chopped
1 Handful parsley leaves
1 large Spri rosemary
Grated peel of half a lemon

HERB SEASONING

Cut the rabbit into 8 pieces and rub them with the garlic (especially the protruding bones). Heat the butter and oil in a pan, add the pancetta (or bacon) after pounding it and cutting it into thin strips. Add the pieces of rabbit and brown them on all sides. Pour in the wine and cook down over a moderate heat. Add the tomatoes and salt and pepper to taste.

Complete the cooking over a low heat. When the meat is tender, put in the herb mixture, stir well and add more salt if necessary. After 5 minutes, serve the dish.

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