I usually cooked the rabbit “to the hunter  way” , but today I had space at my imagination
and I created a very delicate dish  but at the same time tasty ,
born from the winning union : chestnuts and pomegranate … try it and then tell me !

And now … LIGHT THE FIRES !

INGREDIENTS:

- A rabbit in pieces

- A pomegranate

- A bag of chestnuts ready to use ( can be found at the supermarket) or 100g of boiled chestnuts
- Vegetable broth to taste

- Garlic clove

- A sprig of rosemary

- Extra virgin olive oil to taste

- Salt and pepper to taste

- Flour taste

- Half a glass of dry white wine

WEAR THE APRON , WASH YOUR HANDS … BEGIN !

- In a saucepan put the oil , a clove of crushed garlic and a sprig of rosemary,
as soon as the garlic will become golden put the rabbit tha yuo have put into a littlre of flour , salt and pepper

- As soon as the rabbit will take a nice golden color ,
put half a glass of wine and let it evaporate,
At this point you can baste the meat with the juice of half a pomegranate

- Add a couple of ladles of broth and chestnuts reduced to small pieces,
bring to cooking , remove the rabbit from the pan and whisk the gravy

Et voila’… a different way to cook the white meat !