Rabbit in Sweet & Sour Sauce
Coniglio all'Agrodolce

Serves: 4

3 pounds rabbit (cut into pieces)
½ cup capers
1 cup prunes
1 cup green olive
¾ cup olive oil
¾ cup red wine vinegar
½ dry white wine
4 cloves garlic (minced)
3 bay leaves
3 tablespoons minced oregano
2 ½ teaspoons kosher salt
1 teaspoon black pepper
¼ cup brown sugar
1 cup almond flour

In dish, add capers, prunes, green olives, olive oil, red wine vinegar, dry white wine, garlic, bay leaves, oregano, salt and pepper.
Marinate rabbit overnight in dish
Save marinade
Pat dry
In a medium skillet, cook rabbit until brown
Put rabbit into casserole dish
Pour marinade over rabbit
Sprinkle brown sugar and almond flour over rabbit
Cover casserole dish
Bake 2-3 hours at 300°
Serve in casserole dish

Wine Recommendation:
Bolla Valpolicella or Bolla Amarone Della Valpolicella DOC Special Reserve
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.