Ginota's rabbit

April 6, 2011
Ginota's rabbit


  • a cleaned and chopped rabbit, ready to be cooked
  • an egg
  • a bowl og bread-crumbs
  • half liter of stock
  • one onion
  • 3 garlic yolks
  • one little sprig of rosemary
  • a glass of vinegar
  • oil
  • butter
  • salt


Take the posterior part of the rabbit and its anterior paws, and take the bones out of it.

Put the veal in a bowl and cover it with water: add the vinegar and the rosemary, the garlic and the roughly chopped onion.

Let the rabbit marinate fifteen minutes.

Dry the veal with care and cut it in pieces; plunge them quickly in the egg, then in the bread-crumbs and fry them in a pan with oil and butter, adding a little salt.

When they become golden, put them in a pot pan, not high but wide (dianèt), cover them with not too much stock and let them cook half an hour on a slow fire, until there is no more stock.

Garnish with stewed carrots and serve hot.


I have been told this ancient recipe by mrs. Ginota Accomasso, who is still working in the vineyards, although she is 85 years old.

She has told me that this was a typical dish that her mother cooked.