Rabbit All'agro

Preparation:

Preparation: Heat the oil in a saucepan and season with the chopped rosemary, sage and parsley for 3 minutes plus the whole clove of garlic and bay leaf. Add the rabbit cut into pieces and brown well. When the meat has browned, add salt and pepper and add the wine. Let it evaporate, cover and cook on a low flame for an abundant hour. A quarter of an hour before removing from the heat, uncover so that the sauce dries a little. Eliminate garlic and bay leaves, pour in the lemon juice. Cook for another 5 minutes over high heat. Serve immediately. Accompanying wines: Trentino Merlot DOC, Rosso Piceno DOC, S. Anna Di Isola Capo Rizzuto DOC.