Many Americans don't think they would like to eat rabbit, because... well... the Easter bunny thing, perhaps. But rabbit is similar to chicken with less white meat, very lean, with its own delicate flavor that is lovely. Please try it sometime.
Ingredients:
- From 3 to 3-1/2 lbs frozen cut-up rabbit or a fresh whole rabbit, cut up (do not use wild rabbit)
- Olive oil - about 1/4 cup
- 1 or 2 ribs of celery, diced
- 1 large carrot, diced
- 2 cloves garlic, chopped
- 2/3 cup dry white wine
- some finely chopped fresh rosemary and marjoram
- 1 tsp salt and freshly ground pepper
- 1 can broth (chicken or beef ok)
- 2 T. tomato paste or a small can of chopped tomatoes
Rinse the rabbit pieces and dry.
In a large deep skillet saute the rabbit pieces, celery, carrot, and garlic in the oil. Cover and cook on low heat for awhile, about 1-1/2 - 2 hours. Turn it occasionally.
Uncover, turn up the heat and cook until most of the liquid has evaporated. Stir from time to time. When the liquid has evaporated, add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated. Add the broth, tomato paste or chopped tomatoes, and cook gently for another 15 -20 minutes, turning the rabbit often.
Cool the rabbit, shred the meat and discard the bones. Serve this rabbit sauce over pasta. You can add some more broth if you need to thin the sauce.