Ingredients

• 1 rabbit
• 200 g of Lard of Colonnata PGI
• onions, celery, carrot
• olives in brine
• tomato
• white wine

Proceeding

Mince the lard with the onions, celery and carrot.

ut the rabbit in medium-size pieces mixing it with vinegar and water.

Put the rabbit in a saucepan and cook until the liquid has evaporated. Add the lard mirepoix, some oil salt and pepper and roast brown. Add a glass of white wine and cook until evaporated. Add the meat stock and cook for 45-50 minutes. When it is almost ready add the olives.