Wild Rabbit Tabarkina Style

Wash and dry the rabbit thoroughly, then cut it into even pieces. Mince or prepare the cloves of garlic, celery, and parsley as directed in the recipe. A uniform size promotes even cooking and allows for even browning on all sides.

Pour a drizzle of olive oil in one saucepan and heat it for about a minute over high heat. Join the crushed tomatoes, crushing the pieces with a fork, then add celery and parsley. Salt, cover and cook for about 30 minutes over low heat: the sauce should simmer and become thicker.

Heat the oil in a saucepan with the garlic, then add the rabbit pieces. Brown them over high heat, turning them with a wooden spoon, until the surface is evenly golden. Thorough browning develops the meat's aroma and prepares the base for the next layer.

Pour the dry white wine over the well-browned rabbit and let it evaporate over high heatWait until the alcoholic odor fades and the bottom sizzles again without excess liquid. This way, the wine flavors the meat without leaving a strong alcoholic note.

Add a little water and stir in the already cooked tomato sauce. Season with salt to taste and complete with a pinch of chili pepper ground. Stir gently to distribute the seasoning and bring the liquid to a steady simmer, avoiding a boil that could quickly dry out the base.

Cover partially and cook for about 30 minutes over medium heatWhen the meat begins to become tender, add the capers and continue cooking. Let the sauce reduce slowly until the rabbit is fully cooked: the sauce should be concentrated and adhere to the pieces without becoming watery.