For 4
One jointed rabbit
6 sweet peppers of different colours
3 spoons olive oil
salt to taste
1 spoon sugar
Balsamic vinegar from Modena (must be good quality!)
½ glass white wine
Clean the peppers and dice coarsely
Put the oil in a pan and when heated add the peppers. Fry on a high heat for about 10 minutes, mixing often. Season, add the sugar, cover and cook for a further 15 minutes.
In the meantime, heat a spoon of oil in another pan and brown the rabbit pieces on all sides. Season, add wine and evaporate – you can do this with balsamic vinegar. Mix the rabbit into the pan with the peppers and splash liberally with the balsamic. Cover and simmer until the rabbit is cooked, stirring occasionally. Remove the lid towards the end and raise the heat to thicken the sauce if necessary.
