Rosemary Rabbit Recipe
Ingredients
| Small rabbit -1, cut up by butcher | ||
| Olive oil -2 to 3 teaspoons | ||
| Cocktail onions in vinegar -1 8- to 10-ounce jar | ||
| Finger long carrots -1 bunch | ||
| Pattypan -2 or sunburst squash, trimmed, or 2 to 4 small zucchini, trimmed | ||
| Fresh basil -1 bunch, coarsely chopped | ||
| Fresh rosemary pasta -8 ounces or 4 ounces dry | ||
| Creme fraiche -1/4 cup, or sour cream | ||
Directions
GETTING READY
1) Wash the rabbit and place on paper towels.
MAKING
2) In a Dutch oven, add olive oil and heat.
3) Mix in rabbit and brown well.
4) Stir in onions and their vinegar.
5) Add lightly salted water to cover meat halfway.
6) Place lid on pan and simmer for about 8 to 10 minutes.
7) Mix in whole carrots and squash and allow to simmer, partially covered, for 25 to 30 minutes.
8) Mix in basil and pasta and cook till pasta is al dente.
9) Stir in creme fraiche and heat well.
SERVING
10) Serve in soup plates or pasta bowls with a swirl of cream.
1) Wash the rabbit and place on paper towels.
MAKING
2) In a Dutch oven, add olive oil and heat.
3) Mix in rabbit and brown well.
4) Stir in onions and their vinegar.
5) Add lightly salted water to cover meat halfway.
6) Place lid on pan and simmer for about 8 to 10 minutes.
7) Mix in whole carrots and squash and allow to simmer, partially covered, for 25 to 30 minutes.
8) Mix in basil and pasta and cook till pasta is al dente.
9) Stir in creme fraiche and heat well.
SERVING
10) Serve in soup plates or pasta bowls with a swirl of cream.
Chef
