Small onion, finely sliced
¼ c celery, minced
The needles from a sprig of rosemary, chopped
A bay leaf, crumbled
A sprig of thyme, chopped
6 walnut meats, ground
1/2 cup red wine
One dozen zucchino blossoms
1 c flour
1/2 c beer
Salt and pepper to taste
Oil for deep fat frying
Wash and pat dry the rabbit, and cut it into pieces.
Pour 3-4 tablespoons of oil in a skillet, and sauté the onion and celery with the herbs. When the onion has browned lightly, add the rabbit and cook over a brisk flame. When the meat has browned, stir in the nutmeats and the wine, and reduce the heat.
Simmer the rabbit for one hour, adding chicken broth or water to it as necessary to keep it from drying out; keep in mind that the sauce should be abundant and fairly thick.
Meanwhile, make a batter with the egg, flour, beer, and a pinch of salt. Carefully wash the zucchino blossoms and pat them dry, then dip them in the batter and fry them in hot oil until they are golden brown.
Serve the rabbit with its sauce, and the fried blossoms on the side.