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Rabbit With Wine & Vegetables Recipe
|Canned crushed italian style tomatoes/Whole tomatoes||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Onions||2 Large, thinly sliced|
|Carrot||1 , finely chopped|
|Celery stalk||1 , finely chopped|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Freshly ground pepper||To Taste|
|Rabbit||3 Pound (1 Rabbit, 2.5 To 3 Pound)|
Serving size: Complete recipe
Calories 2927 Calories from Fat 1024
% Daily Value*
Total Fat 115 g177.5%
Saturated Fat 54.8 g273.9%
Trans Fat 0 g
Cholesterol 1303.3 mg
Sodium 3516.4 mg146.5%
Total Carbohydrates 102 g34.1%
Dietary Fiber 21.3 g85.1%
Sugars 32.2 g
Protein 328 g656.8%
Vitamin A 336.7% Vitamin C 212.3%
Calcium 55.9% Iron 292.3%
*Based on a 2000 Calorie diet
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.