6 tablespoons butter

1 tablespoon clear honey - like acacia honey

1 rabbit, cut into pieces

5 tablespoons Katz Sparkling Wine vinegar

4 carrots - slilced

4 turnips - sliced

1/2 cup peas

2/3 cups green beans

1 fresh tarragon sprig - chopped

1 fresh rosemary sprig - chopped

1 fresh sage sprig - shopped

1 clove garlic - sliced

sea salt and pepper to taste

Rabbit Casserole Recipe with Honey and Vegetables

Adapted from "The Silver Spoon" (Phaidon Press) - Italy's best-selling cookbook for over fifty years.

Directions:

1. Pre-heat oven to 400 degrees.

2. Heat butter and honey in a flame-proof casserole, pat dry rabbit pieces, then add the rabbit pieces and cook over medium heat, turning
frequently, until browned all over.

3. Pour the vinegar into the casserole and cook, scraping up any sediment (fond) from the bottom of the casserole with a wooden spoon,
then simmer over low heat until the liquid is evaporated.

4. Meanwhile, cook the vegitables in separate pans of salted, boiling water for 5 minutes, then drain.

5. Add veretables, garlic and herbs to casserole, cover, transfer to the oven and cook for about 45 minutes until tender. Salt and pepper to taste.

Serves 4