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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 1 3 1/4-pound frozen rabbit, thawed, cut into 8 pieces
- 5 garlic cloves, minced
- 1 pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups)
- 1 1/3 cups dry white wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
Method
- Heat oil in heavy large pot over high heat.
- Sprinkle rabbit with salt and pepper.
- Add rabbit to pot and saute until browned on all sides, about 10 minutes.
- Add garlic; saute 1 minute.
- Add tomatoes and wine.
- Bring to boil, scraping up any browned bits.
- Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes.
- Using tongs, transfer rabbit pieces to plate.
- Add herbs to sauce in pot.
- Simmer until slightly reduced, about 5 minutes.
- Return rabbit to pot.
- Stir until heated through, about 3 minutes.
- Season with salt and pepper and serve.
