1 rabbit
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
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.
Recommendations for serving: