- 1 x 2kg white rabbit
- salt and 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
1 Cut the rabbit into eight pieces: shoulders, saddles and two from each leg. Season with salt and pepper, then dust with flour. Heat the oil in a large saucepan and fry over a high heat until browned.
2 Add the wine, garlic and sage and place the lid on. Reduce heat to low and cook for 15 minutes. Add the pine nuts and marjoram. Serve on a bed of polenta.
PROFESSIONAL TIP: Always choose farmed rabbit over wild as it is tastier and more tender.