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Categories:Viewed: 10 - Published at: a year ago
Ingredients
- 1 2 1/2-3-pound rabbit, quartered
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 1 small red onion, thinly sliced
- 4 garlic cloves, minced
- 3 sprigs oregano
- 2 sprigs basil
- 1 cup white wine
- 1 14-ounce can whole, peeled tomatoes, preferably San Marzano
Method
- Preheat oven to 350°F. Season rabbit with salt and pepper. Heat 2 tablespoons olive oil in a large ovenproof pot over medium-high heat. Working in batches, cook rabbit until golden brown, 2-3 minutes per side. Transfer rabbit to a plate. Add remaining 2 tablespoons oil to pot. Add onions; saute until beginning to soften, about 4 minutes. Add garlic, oregano, and basil; reduce heat to medium and cook, stirring often, until soft, about 3 minutes. Add wine; simmer until slightly reduced, about 2 minutes. Crush tomatoes by hand; add to pot with juices from can. Add 1/2 cup water; bring to a boil. Season lightly with salt and pepper. Return rabbit to pot; cover.
- Transfer pot to oven and braise until meat is tender and almost falling off the bone, about 1 1/4 hours. Transfer meat to a platter. Reduce sauce in pot over medium-high heat until thickened, about 10 minutes. Season with salt and pepper. Pour sauce over rabbit.
