This is a delicious rabbit and tomato dish. Try it served on rice cooked in rabbit stock seasoned with saffron, freshly ground pepper, salt and butter. Preparation time, 25 minutes; Cooking time, 80 minutes. Serves 6 to 8.
1 fryer rabbit, cut up 1 50 mL olive oil 3 tbsp 225 g bacon, chopped fine 1/4 lb 6 bay leaves 6 1 large onion, chopped fine 1 1 clove garlic, crushed 1 1 mL fresh ground pepper 1/4 tsp 1 L stewed tomatoes 4 cups 60 mL tomato paste 1/4 cup 1 mL crushed chili pepper 1/4 tsp 2 mL dried oregano 1/2 tsp 50 mL butter 4 tbsp 125 mL fresh parsley, chopped fine 1/2 cup 2 mL salt 1/2 tsp 125 mL dry red wine 1/2 cup olive oil flour
Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.
Add stewed tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.
Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.
From: Ottawa Valley Meat Rabbit Producer's Association.
Questions or comments? Go to the Mail Page.