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Categories:
olive oil rabbit shallots garlic rosemary bay leaves red wine vegetable stock tomato puree tomatoes black olives zucchini lemon juice
Viewed: 40 - Published at: 5 years agoIngredients
- 4 tbsp olive oil
- 1 None rabbit (about 4 1/2 lbs), trimmed and cut into 8 pieces
- 7 oz shallots, peeled
- 4 cloves garlic, peeled
- 1 stalk rosemary
- 5 None bay leaves
- 1 cup dry red wine
- 2 cups vegetable stock
- 1-2 tbsp tomato puree
- 9 oz tomatoes, diced
- 5 oz black olives
- 5 oz zucchini, sliced
- 3-4 tbsp lemon juice
Method
- Preheat the oven to 400°F. Heat the oil in a large roasting pan, sear the rabbit on all sides and remove. Fry the shallots and garlic in the hot pan. Add the rosemary and bay leaves, and pour in the red wine and vegetable stock. Stir in the tomato puree and cook over a high heat for 5 mins.
- Return the rabbit to the pan and stir in the tomatoes and olives. Cover the pan and roast in the oven for 1 hour. After 30 mins, add the zucchini to the stew. Before serving add the lemon juice, brush the meat with a little red wine and season well. Serve with a fresh baguette.
