Rabbit hunter style

A traditional Italian dish (which differs slightly region to region) that we pair with an Alto Adige Pinot Nero Sanct 2016 San Michele Appiano/St.Michael Eppan.

Ingredients for 4 people:

Around 1kg of rabbit cut into stew-size chunks, 3 tablespoons extra-virgin olive oil, 3 anchovies preserved in salt, ½ glass wine (best if the same wine to be served), white wine vinegar, 2 garlic cloves, green olives, rosemary, salt and pepper.

Directions:

Heat the EVO Oil in a pan, add in the rabbit stew meat and brown it at a medium heat, turning frequently to obtain a uniform color.

Season the meat with salt and pepper and wet it with a little wine (saving some for later). Lower the heat when the wine has evaporated, add the gree olives, cover the pan and continue to cook until the meat is tender. Check frequently and add a tablespoon of wine or warm water if necessary if it begins to dry.

Clean and rinse the anchovies, remove the central bones and mash in mortar and pestle with the peeled garlic cloves, the rosemary and a few tablespoons of vinegar to make a pesto sauce.

When the lamb is ready add in the pesto sauce and mix well. Take the pan off the heat as soon as the vinegar evaporates.

Serve nice and hot with a vegetable of your choice (classic roasted potatoes or seasonal vegetables).

Wine to pair:

(by Stefania Vinciguerra)

Alto Adige Pinot Nero Sanct Valentin 2016 San Michele Appiano / St. Michael Eppan

First of all, let’s mention the German denomination for the wine, which is also authorized in South Tyrol: Südtiroler Blauburgunder. Intense ruby red, it is a wine that shines in the glass with finesse, fruit, well-balanced body and silky tannins. 

Production area: various vineyards in St. Michael-Eppan and the surrounding areas (400-550 m) on moraine debris and limestone gravel soils.

Grape variety: Pinot Noir, from vineyards 10 to 24 years of age, south/southeast to southwest exposure, training system Guyot.

Harvest: end of September; harvest and selection of grapes by hand.

Vinification: cold maceration (three days) and fermentation in stainless-steel tanks, followed by Malolactic fermentation and aging in barrique-tonneau. Assemblage takes place after about a year, and then it is matured for another six months in large oak barrels. Yield: 45 hl/ha

Alcoholic Content: 14,5 %

Storage potential: 8 to 12 years.

Serving Temperature: 15° to 16°C. 

Suggested food pairings: braised lamb shoulder or back, oxtail and strong cheeses.

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