Sienese-style rabbit with herbs and white wine
Lean, protein-rich and delicious, rabbit can be used in many of the same ways as chicken and other poultry. And just as with poultry, take care not to overcook as it may dry out in the process.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 1 x 2kg white rabbit
- salt
- pepper
- 3 Tbsp plain flour
- 2 Tbsp extra virgin olive oil
- 1 cup white wine
- 2 cloves garlic, sliced finely
- ½ bunch sage leaves
- 2 Tbsp toasted pine nuts
- 1 bunch marjoram leaves
- polenta, to serve
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