Rabbit With Herbs Recipe
Ingredients
| Rabbit | 3 pound, frozen | |
| Olive oil | 3 Tablespoon | |
| Shallots | 6 , finely chopped | |
| Onions | 2 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/4 teaspoon each of parsley, chervil, tarragon, savory, basil, and thyme | ||
| Tomato Paste | 2 Tablespoon | |
| 1/2 cup beef bouillon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1 If using fresh rabbit cut in to serving pieces. In case of frozen and cut up rabbit thaw completely.
2 Dry the rabbit completely on paper towels.
MAKING
3 In a large skillet heat olive oil and saute rabbit until brown.
4 Retain about 2 tablespoons of oil and drain off the remaining.
5 Add chopped shallots, onions, garlic, herbs, salt, and freshly ground pepper.
6 Cover the skillet and continue to cook on low heat for about 40 minutes or until rabbit is tender
7 Mix tomato paste with bouillon and stir in to the skillet.
8 Cook uncovered for 5 more minutes.
SERVE
9 Serve as a main dish.
TIPS
If desired the sauce can be thickened by adding a beurre manic.
1 If using fresh rabbit cut in to serving pieces. In case of frozen and cut up rabbit thaw completely.
2 Dry the rabbit completely on paper towels.
MAKING
3 In a large skillet heat olive oil and saute rabbit until brown.
4 Retain about 2 tablespoons of oil and drain off the remaining.
5 Add chopped shallots, onions, garlic, herbs, salt, and freshly ground pepper.
6 Cover the skillet and continue to cook on low heat for about 40 minutes or until rabbit is tender
7 Mix tomato paste with bouillon and stir in to the skillet.
8 Cook uncovered for 5 more minutes.
SERVE
9 Serve as a main dish.
TIPS
If desired the sauce can be thickened by adding a beurre manic.
Chef
