2 little braches of rosemary
3 cloves of garlic
2 golden onion
1 glass White wine
1.5 kg Rabbit
100 ml fresh cream
100 g Sugar
Joint the rabbit and wash in cold water.
Prepare the stock with the Gran cuoco granulare.
Heat some extra virgin olive oil and brown the onion, rosemary and crushed garlic.
Season the meat with salt and herbs and brown in the mixture.
Simmer with white wine until reduced.
Cook the rabbit, adding the stock slowly.
Simmer gently for about an hour.
Place the rabbit in a dish.
Reduce slightly over a moderate heat. Then strain.
Add some fresh cream and the Balsamic vinegar glaze to the juices creating a delicious sauce.
Place the rabbit in the mixture and coat in the glaze.
Add the Cipolline baby onions with the Modena balsamic vinegar Riserva Speciaale and a little sugar.