Rabbit in Dolcetto d’Acqui wine

Rabbit meat may be eaten all year round: in spring, it is cooked with fresh herbs from the Apennines. In summer, it is marinated with sage and lemon, in autumn it is enriched with peppers and in winter, it is cooked in red wine just like hare. Obviously, these are just a few examples, because inhabitants in the Piedmont region know many more rabbit recipes. This recipe with red wine, is very similar to the one for jugged hare, but is more delicate and has a less intense flavour. Two recommendations: observe the quantities for the marinade meticulously and use fresh rabbits, bred in the area, avoiding frozen rabbits from Eastern Europe or overseas.