• 1 rabbit
• 1 kg of renette apples
• 100 g of bacon
• 1 liter of Soave Classico
• 1 small glass of Recioto di Soave
• 2 large onions
• 1 tablespoon of fennel seeds
• butter, oil, salt, pepper
With a sharp knife make some incisions on the rabbit and cover them with sliced bacon, salt and pepper it and then fill it a with peeled slices of apples, sew with kitchen wire.
In a bowl pour the Soave Classico, add the Recioto di Soave and the fennel seeds, place the rabbit and let it marinate carefully for at least two hours.
In a saucepan, heat two tablespoons of oil together with a knob of butter, add the finely chopped onion and, when it has become transparent, transfer the rabbit, let it brown over all the heat, sprinkle with the marinade, let it evaporate , cover and cook over low heat for about 30 minutes. Halfway through cooking, add the remaining peeled and sliced apples and, if necessary, pour again marinade until the meat is cooked.
In a small pan let melt a small knob of butter, fry the chopped liver of the rabbit on high heat, sprinkle it with the Recioto di Soave, let it evaporate, add salt, pepper and finish cooking in a few minutes.
Cut the rabbit into pieces, arrange them on a serving plate with the cooked apples (they should have become a cream) and with the buttered liver.