INGREDIENTS
(for 4 persons)

• 1 rabbit;
• 70 grams of butter;
• 50 grams of ham;
• 1 onion;
• 2 garlic cloves;
• 4 rosemary sprigs;
• a few leaves of sage;
• 1 glass of wine vinegar;
• half glass of white wine;
• extra-virgin olive oil;
• salt;
• pepper.

PREPARATION First of all cut the rabbit in pieces, then wash them and leave them in two litres of water, in which you will pour the glass of vinegar. After about 5-6 hours you rinse the pieces of rabbit for about ten of minutes under the running water.   Leave the meat drip and prepare in the meantime a mirepoix with garlic, rosemary, sage and ham. In a frying pan, if possible of terracotta, melt the butter, add a few spoonfuls of oil and add the rabbit and the mirepoix, leaving then cook for about 40 minutes.   When the rabbit will have acquired a gilt colour, you peel and mince the onion in little pieces and add it in the frying pan, mixing well with a wooden spoon. Salt and flavour with a little bit of pepper and cook for other 5 minutes.   Now you raise the flame and add the white wine, let it to evaporate, then turn again the flame down. Let cook for about other 40 minutes and at last you serve heat well.