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Salmì of Rabbit

This traditional Lombard dish has a very ancient origin. The marinade preserves and makes meats more tender, especially game.

Ingredients (for each Kg of meat)

1 lt. of red wine
spices (thyme, marjoram, bay leaf, cloves, juniper corns
70 gr. of butter
30 gr. of lard
1 glass of broth

Cut the rabbit into medium size pieces. Clean and dry them well. Place them in a terracotta dish and add the vegetables that have been cut into pieces and the spices. Cover the meat with the red wine and marinate for 2-3 days.

Fry the onion in the butter and lard then add the meat that has been well drained from the wine. After a couple of minutes add the marinade and let it evaporate. Sprinkle with the flour. After cooking for another 10 minutes, take out the meat and sauté the vegetables with the rabbit offals. Pour this sauce onto the meat that you’ve put back into the saucepan and together with some broth cook for 1~/2  hours.


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