Marinated rabbit with rosemary

Rabbit is another kind of meat which we cook in many different ways. Perhaps the "rabbit stifado (stew)" is the most common recipe but believe me rabbit (as well as hare and wild rabbit) can be cooked so easily and they are quite popular. Today we have a traditional and very easy recipe of fried rabbit coming from Crete and it can be served with french fries or mashed potatoes or a nice rice pilaf or even plain with a nice green salad

Ingredients (for 6 people):
1 rabbit (about 1 1/2Kg), cut in portions
1 tea-cup of white dry wine
2 sticks of fresh rosemary (or 1 tbsp dried)
4 cloves of garlic, chopped
1 tea-cup of plain flour
1 tea-cup of olive oil
2 tbsp of plain vinegar
salt
pepper

Method:
In a big bowl (preferably a glass one) put the rabbit pieces and add the wine, the rosemary, the garlic, salt and pepper. Put in the fridge for at least 2-3 hours or even overnight so to marinate well.

Heat the oil in a big frying pan, in medium heat.

Dry the rabbit of the marinade with kitchen paper and then dip the portions into the flour, shake a bit to discard the excess flour. Fry the rabbit, a few pieces at the time (unless your pan is really spacious) until its cooked while turning them often so they get golden brown on all sides.

Just before the cooking is finished add the vinegar and let the food simmer for a couple of minutes and you will be left with a nice caramelized sauce.