• 1 whole skinned rabbit
  • Onion, garlic and lard, slightly fried together
  • dry white wine
  • Garda Trentino extra-virgin olive oil
  • rosemary (to taste)
  • laurel (to taste)
  • sage (to taste)
  • salt (to taste)
  • white pepper (to taste)
  • meat stock


Cut the rabbit into pieces and brown them over low heat together with the fried garlic, onion and lard in Garda Trentino extra-virgin olive oil. Add the white wine and, before it evaporates completely, add the mixture of herbs, salt and pepper. Then transfer the rabbit to the oven and bake at 180°C for about two hours. Remember to baste it frequently with the meat stock to prevent it from becoming too dry. Once cooked, serve with piping hot Storo polenta.