This is delicious, and makes a change from conventional rabbit stew/casserole:
Ingredients:
Method:
Chop onions and dice carrots. Fry in a heavy bottomed pan (casserole dish) until soft in the olive oil. Add the chopped bacon until starting to brown. Add the garlic. Remove from heat
In a separate pan, fry the rabbit portions in a little olive oil until browned and add to casserole dish. Return to the heat
When hot, add the chopped herbs and the red wine and allow to simmer for a few minutes, then add the plum tomatoes*, sugar, and season to taste with salt and black pepper.
* NB Don't chop the tomatoes up, as they will turn bitter, let the heat break them down naturally as the dish cooks.
Simmer with the lid slightly askew for about 1½ hour, stirring occasionally.
If the sauce gets too thick, add a little more red wine.
Serve with creamed mash potatoes, or green salad and warm crusty bread with lashings of butter.
Ingredients:
- 1 large/2 small rabbits
- 3 medium slices streaky bacon (smoked or unsmoked)
- 2 tbsp Olive oil
- Garlic cloves to taste (1 â€" 4)
- 8 oz onion
- 8 oz peas
- 6 oz carrots
- 2 glasses (½ pint ish) red wine
- 400 g can whole, peeled plum tomatoes
- 1-2 tsp sugar
- Salt and black pepper
Method:
Chop onions and dice carrots. Fry in a heavy bottomed pan (casserole dish) until soft in the olive oil. Add the chopped bacon until starting to brown. Add the garlic. Remove from heat
In a separate pan, fry the rabbit portions in a little olive oil until browned and add to casserole dish. Return to the heat
When hot, add the chopped herbs and the red wine and allow to simmer for a few minutes, then add the plum tomatoes*, sugar, and season to taste with salt and black pepper.
* NB Don't chop the tomatoes up, as they will turn bitter, let the heat break them down naturally as the dish cooks.
Simmer with the lid slightly askew for about 1½ hour, stirring occasionally.
If the sauce gets too thick, add a little more red wine.
Serve with creamed mash potatoes, or green salad and warm crusty bread with lashings of butter.