Roast sucking pork-style rabbit with Sangiovese wine

Ingredients for 4 people

  • 1 rabbit
  • rosemary
  • 1 small sprig of wild fennel
  • 3 cloves of garlic
  • 150 g of pancetta
  • 1 glass of Sangiovese Superiore red wine
  • extra-virgin olive oil
  • a little lard or butter
  • salt
  • pepper
  • 2 / 3 ladles of broth


having carefully washed, drained and dried the rabbit, open it and stuff it with a mixture obtained by chopping together the rosemary, wild fennel, garlic, lard, diced pancetta and a little pepper and sea salt to taste. Place the rabbit in a fridge for about 4/5 hours.
Pour ½ a glass of olive oil into an oven-proof dish or fairly deep saucepan and add the rabbit. Cook it on a fairly high heat for a few minutes then reduce the heat and brown it well on all sides. At this point, pour over the Sangiovese wine and allow it to evaporate off.
Add two ladlefuls of broth cover the pan and leave it until it is half cooked. Finally, place a few pieces of butter or lard on the rabbit’s back and season with a pinch of salt. Place in the oven and cook for about an hour.