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Categories:
young rabbit salt freshly ground pepper olive oil butter onions shallots garlic mushrooms flour white wine tomatoes tomato paste parsley thyme bay leaf fresh parsley
Viewed: 0 - Published at: 9 years agoIngredients
- 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 13 cup finely chopped onions
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely minced garlic
- 1/2 pound mushrooms, thinly sliced, about 4 cups
- 3 tablespoons flour
- 1 cup dry white wine
- 1 pound fresh tomatoes, peeled, cored and cut into cubes, about 2 1/2 cups
- 1 teaspoon tomato paste
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 2 tablespoons finely chopped fresh parsley
Method
- Sprinkle the rabbit pieces with salt and pepper.
- Heat the oil and butter in a casserole and add the rabbit pieces.
- Cook until golden brown on one side, about four or five minutes, and turn the pieces.
- Cook about two minutes on the second side.
- Pour off the fat.
- Add the onions, shallots, garlic and mushrooms.
- Stir and continue cooking about five minutes.
- Sprinkle the flour over all and stir.
- Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole.
- Add the tomatoes, salt and pepper.
- Stir in the tomato paste.
- Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it.
- Cover closely and let cook about 45 minutes.
- Remove the herb bundle.
- Sprinkle with chopped parsley and serve.
