Rabbit With Wine & Vegetables Recipe
Rabbit With Wine & Vegetables has a two dimensional taste. Rabbit With Wine & Vegetables gets its taste from rabbit meat mixed with vegetables and flavored with white wine.
Ingredients
| Rabbit | 1 | |
| 1-1/2 cups canned crushed Italian-style or whole tomatoes | ||
| Butter | 1/4 Cup (16 tbs) | |
| 1/4 lb. pancetta, cut into 4 slices and diced | ||
| Onions | 2 Large, thinly sliced | |
| Carrot | 1 , finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Salt | To Taste | |
Directions
Cut rabbit into serving pieces or ask the butcher to do so.
Wash and dry thoroughly.
Press tomatoes through a food mill or sieve to remove seeds.
Melt butter in a large heavy casserole.
When butter foams, add rabbit pieces, pancetta, onion, carrot and celery.
Cook over medium heat until rabbit is golden on all sides.
Stir in wine.
When wine has evaporated, add tomato pulp.
Season with salt and pepper.
Cover casserole and cook over medium heat 30 to 40 minutes.
Stir mixture a few times during cooking.
Add parsley and garlic.
Cook covered 20 to 25 minutes longer or until meat is tender.
Place rabbit on a warm platter.
Taste and adjust sauce for seasoning, then spoon over rabbit.
Wash and dry thoroughly.
Press tomatoes through a food mill or sieve to remove seeds.
Melt butter in a large heavy casserole.
When butter foams, add rabbit pieces, pancetta, onion, carrot and celery.
Cook over medium heat until rabbit is golden on all sides.
Stir in wine.
When wine has evaporated, add tomato pulp.
Season with salt and pepper.
Cover casserole and cook over medium heat 30 to 40 minutes.
Stir mixture a few times during cooking.
Add parsley and garlic.
Cook covered 20 to 25 minutes longer or until meat is tender.
Place rabbit on a warm platter.
Taste and adjust sauce for seasoning, then spoon over rabbit.
Chef
