This recipe is from Mantova, in Lombardia. Traditionally, it is made solely with butter, as olive oil was rarely used in that part of Italy. The rabbit is cut into pieces, marinated in white wine, seared in butter, and braised in the marinade. At The International Culinary Center, students make a rabbit stock from the trimmings and add it to the braising liquid for a more robust flavor.
A fryer is recommended for this dish, rather than a roaster; a roaster is likely to be older, and