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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is the recipe I use when I find these little varmints in my vegetable garden. I found this recipe in a cookbook years ago and have adjusted it over the years to fit my taste. Ingredients:
1 -3 lb rabbit |
2 tablespoons olive oil |
2 tablespoons butter |
1 onion (chopped) |
2 celery ribs (chopped) |
1 small green bell pepper (chopped) |
1 garlic clove (minced) |
1 (8 ounce) can tomato sauce |
1 (8 ounce) can tomatoes (peeled & chopped) |
1/4 teaspoon rosemary |
1 cup dry white wine |
salt & pepper |
Directions:
1. Shoot the little critter.
2. Clean and cut into serving size pieces.
3. In a Dutch oven or frying pan heat the oil and butter.
4. Brown rabbit adding salt and pepper on all sides.
5. Remove rabbit and set aside.
6. Brown onion, green pepper, and celery and Garlic.
7. Salt and pepper lightly.
8. Add tomato sauce, tomatoes, rosemary, and wine.
9. Cook slowly for 30 minutes, uncovered.
10. Return rabbit to sauce.
11. Cover and cook about 45 minutes or until rabbit is tender.
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