Sweet and sour rabbit


  • 1 rabbit weighing 1.2kg
  • 10 spring onions
  • 8 bay leaves
  • 1 sprig of rosemary
  • 1 litre of red wine
  • 1 large onion
  • 2 spoonful of sugar
  • Olive oil – salt
  • Black pepper (whole and ground)
  • 1 and a half glasses of white vinegar


Wash the rabbit carefully and cut into pieces. Put the whole peppers into the oven at 150° for 30 minutes and, after having removed the skin, cut into pieces. Peel the tomatoes, remove the seeds and cut them into thin slices. Put a frying pan onto the heat with plenty of oil, add the spring onions, garlic and the pieces of rabbit, letting them brown evenly. Add the wine and, when it has evaporated, put in the stoned olives, capers, tomatoes and peppers; add salt and cook for an hour stirring and adding a little water.
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