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Rabbit with Balsamic Vinegar of Modena Ponti

Rabbit with Balsamic Vinegar of Modena Ponti
Ingredients
rabbit 1.2 kg chopped
Balsamic Vinegar of Modena Ponti 1 glass
butter 20 g
olive oil 2 table spoons
garlic 1 clove
chopped parsley 2 table spoons
broth
salt
pepper

Preparation
Wash the meat and place it in a saucepan, sprinkle some Balsamic Vinegar of Modena Ponti over it, mix and cook until the vinegar has completely evaporated. Add butter and oil, slightly fry, add half of the parsley, the chopped garlic, a ladleful of broth, salt and grated pepper. Cook on low heat for 45 minutes with a lid on, turn it from time to time and add more broth, if necessary. Add the salt and the remaining parsley.