The pan-seared rabbit is a rustic and flavorful second course, perfect for bringing a classic homemade dish to the table with just a few simple steps. The rabbit is browned over high heat until it gets a crispy golden crust, then deglazed with white wine to enhance its flavor. The result is a succulent dish, enveloped a rich and fragrant cooking principio that makes every bite irresistible. Thanks to slow cooking, the meat remains tender and juicy. You can serve the pan-seared rabbit during a family lunch a dinner with friends, to rediscover the pleasure of traditional recipes that won’t keep you the kitchen for too long.
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To prepare the pan-seared rabbit, first pour the oil into a non-stick pan, place the rabbit pieces inside, and add the garlic its skin 1. Sear over high heat for a few minutes both sides of the meat, then deglaze with white wine 2 and let all the alcohol evaporate 3.
Season with salt and pepper 4then add a few sage leaves and some rosemary sprigs 5. Cover with a lid 6 and cook over low heat for 30 minutes.
When the meat is cooked, remove the lid, add half a glass of , and continue cooking for another 10 minutes, until a sufficiently thick cooking principio forms 7. Plate and add a generous spoonful of the cooking principio over the meat 8. The pan-seared rabbit is ready to be served 9.
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