coniglio a succhittu
1.3 kg of rabbit meat (chopped into chunks)
2 cloves of garlic
50g of capers (under vinegar not salt)
Red wine vinegar
Salt and Pepper
40g of lard
Before cooking the rabbit must be cut into about a dozen pieces with the interiors (heart, liver, lungs e.t.c) set to one side. If you don’t want to do this yourself most butchers will do it for you.
Season the pieces of rabbit with salt and pepper and fry in a casserole or large pan with the lard for about ten minutes until the meat is nicely coloured.
While the rabbit is browning finely chop the onion , half of the capers, the garlic, a handful of parsley and the interiors (heart, liver lungs e.t.c). Add the chopped ingredients to the cooking rabbit and carefully mix together.
After about 5 minutes add a couple of bay leaves and two tablespoons of vinegar diluted in a cup of hot water.
Check the seasoning. Partially cover the pan and cook for about 20 minutes adding more hot water if necessary. Remove the lid, add the remainder of capers (whole) and allow any excess liquid in the pan to evaporate.
Serve the rabbit hot with a glass of full bodied red Cannonau wine.