Rabbit in Apple Vinegar with Fennel
1 pound of cherry tomatoes
1 onion (chopped)
1 cup of fresh fennel
1 stick of rosemary
1/2 cup of white wine
1/2 cup of apple vinegar
8 spoons of olive oil
Salt & Pepper
To start, cut the rabbit in pieces.
In a mixing bowl, add rabbit pieces and all the ingredients (except the tomatoes and olive oil) and marinate the rabbit for at least six hours in a refrigerator. Take the rabbit and the onion out of the marinate. Do not discard the liquid.
In a big pan, heat olive oil over medium-high heat and sautè the rabbit. Add the liquid from the marinade. Turn the heat on low and cook for 30 minutes with the pan covered completely. The rabbit will be ready to be served!
Recommendations for serving:
This savory rabbit dish goes well with steamed carrots and mashed potatoes.