Rabbit Ischia-style

Rabbit is usually classed as a white meat, along with chicken, turkey, etc., because, unlike its wild cousin, the hare, the meat is very pale and tender. Since it tends to become dry when roasted or grilled, Southern Italians almost always cook rabbit in a sauce, either on top of the stove or in the oven. This dish is very popular in Ischia, where many restaurants feature it on their menu.