You may also like
Categories:
vegetable oil fennel garlic onions tomato paste wine stock tomatoes olives parsley flour baking powder sugar salt thyme butter milk eggs
Viewed: 43 - Published at: 7 years agoIngredients
- 1 each rabbit cut up
- 3 tablespoons vegetable oil
- 1/4 cup fennel bulb sliced
- 2 tablespoons garlic chopped
- 1 cup onions sliced
- 2 tablespoons tomato paste
- 1/2 cup wine
- 1/2 cup stock
- 1 cup tomatoes diced
- 9 ounces olives pitted, sliced
- 3 tablespoons parsley leaves chopped
- 1 cup flour, all-purpose
- 1 1/2 teaspoons baking powder
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons thyme dried
- 2 tablespoons butter
- 1/2 cup milk
- 1 each eggs beaten with
Method
- Brown rabbit in heated olive oil.
- Add the garlic, sweet onions, and fennel.
- Saute until onions are translucent.
- Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.
- Add the tomatoes, chicken stock and olives.
- Simmer in a 350F (180C).
- over for 1 1/2 hours.
- Add more stock to the sauce as needed.
- Cool the rabbit and remove the meat from the bones.
- Dice into chunks and add fresh parsley.
- Season with salt and pepper.
- Keep chilled.
- In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley.
- Incorporate butter and milk into the dough.
- Form into a ball and let rest for 20 minutes.
- Roll out the dough 18 inch think and cut 4 inch circles.
- Spoon rabbit mixture into the middle of each circle and fold over.
- Seal sides and top with egg wash.
- Bake at 450 degrees until golden.
