The treasure of every land is the history of its products

Share on

Rabbit legs with Refosco dal peduncolo rosso

Difficulty: Easy Doses: for 4 people

12 rabbit legs,

8 hearts of frozen artichokes,

2 onions,

1 clove of garlic

1 carrot,

1 coast of celery,

1 bay leaf,

3 leaves of sage,

1 sprig of rosemary,

2 cloves,

30 g of flour,

50 g sliced bacon,

½ litre of Refosco dal peduncolo rosso

2 tablespoons olive oil,



The rabbit continues to be an animal whose meats are much sought after in the kitchen. Different and varied specialties in the cooking system, although it must be said that the individual recipes differ for subtle differences. One of the secrets lies in the attention paid to meat during cooking. The addition of the Refosco dal peduncolo rosso gives the dish a full and robust flavor.

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe