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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Dom Deluise. We like it with pasta, but it can be served over rice, or even by itself. I usually don't add sugar, so I've made it optional. Ingredients:
6 tablespoons olive oil, divided |
4 garlic cloves, minced |
1 large onion, chopped |
2 carrots, sliced |
8 -10 mushrooms, sliced |
3 large tomatoes, chopped |
1 (8 ounce) can tomato sauce |
1/2 cup dry red wine |
2 tablespoons minced fresh oregano |
1 teaspoon sugar (optional) |
1 cup water |
pepper |
1 (3 -4 lb) rabbit, cut up |
2 tablespoons butter |
Directions:
1. Heat 4 tablespoons olive oil in skillet.
2. Add garlic, onions and carrots, and cook for about 3 minutes.
3. Add mushrooms and saute about 2 minutes.
4. Add tomatoes and cook for 1 minutes.
5. Add tomato sauce, wine oregano, sugar, water and pepper.
6. Heat through.
7. In a separate skillet, heat butter and remaining oil.
8. Add rabbit and brown on both sides.
9. Add rabbit to sauce mixture.
10. Cover and simmer until rabbit is tender, about 35 minutes.
11. Uncover and simmer until sauce is slightly thickened, about 5-10 minutes more.
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