RABBIT IN MILK
(Florence, Tuscany)

INGREDIENTS FOR 4 PERSONS

a rabbit

little branch of rosemary

4 cloves of garlic

4 cups of milk

1 cup of vinegar

2  cups of white wine

salt and pepper

PREPARATION

Cut the rabbit and let it marinate inside a refrigerator overnight in a bowl
with garlic, pepper, rosemary, the wine and the vinegar. 
Before the baking, dry the excess grease absorbent paper towels
and put it in a pot.  Add the milk and cook it over a low flame
for at least two hours.