Braised rabbit with potatoes in white sauce

It is a delicious dish and something different in taste and aroma than the common recipes with rabbit. You can also use wild rabbit or hare. Chicken is a good substitute but then the final taste will not be the same

Ingredients (for 4-6 people):
1 whole rabbit (about 1 1,5Kg), cut in portions
10 all-spice kernels
10 black peppercorns
1 whole head of garlic
2-3 sprigs of fresh rosemary
1 bay leaf
1 tea-cup of olive oil
1 tea-cup of red dry wine
1/3 tea-cup of white wine vinegar
1 tbsp of honey
2-3 potatoes, peeled and cut lengthwise in wedges
salt

Method:
Take the garlic cloves off the head and blanch in salted water for 1 minute.

Fry the potatoes in some frying oil on medium to low heat until they get lightly coloured. Transfer on kitchen paper to drain and keep aside for later.

Take the garlic cloves out of the water, let them cool, peel and keep them whole.

In a large pot, sauté the rabbit in the olive oil on medium to high heat until it gets nicely coloured on all sides.

Add in the pot the garlic cloves, the all-spice, the peppercorns, season with salt and pour over with the wine. Turn the heat to medium and leave the rabbit to cook until it is quite tender. If needed, add a bit of warm water in the pot.

When the rabbit is almost ready and it is left only with its sauce (it should not be runny), add in the pot the bay leaf, the rosemary and the potatoes. Stir gently and leave the food to cook for a few more minutes until the potatoes are tender enough but keeping their shape.

Pour over with the vinegar and leave the food to simmer for 2-3 more minutes. Take off the heat, drizze with the honey and gently shake the pot in a circular mode. Leave to stand for a few minutes and serve while the food is still hot.