making it

Cut the vegetables into cubes. In a pan (preferably earthenware or copper) heat the oil and season it with the garlic clove (crushed and left in the oil in its skin) and then pour in the vegetables.

Take the garlic out and continue to cook for five minutes.

Add the rabbit which has been cut into pieces and raise the heat for a few minutes, browning the meat on all sides.

Add the salt and cover with Bardolino wine and with a ladleful of stock.

Lower the heat, cover the pan and cook, stirring from time to time. If needed add a little more stock.

Cook until almost done and then add the spring of rosemary. Remove the cover and let the liquid evaporate.

Correct the seasoning with a dash of salt and thicken the sauce with a spoonful of corn flour which has been moistened with a few drops of Bardolino.

Serve the rabbit hot, with the Bardolino sauce. This dish may be accompanied by polenta.