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Rabbit With Herbs

creative.chef's picture
Ingredients
  Domestic rabbit 3 Pound (Ready-To-Cook / Fresh / Frozen, 1 In Number)
  Olive oil 3 Tablespoon
  Shallots 6 , finely chopped
  Onions 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Parsley 1⁄4 Teaspoon
  Chervil 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Savory 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Tomato paste 2 Tablespoon
  Beef bouillon 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1 If using fresh rabbit cut in to serving pieces. In case of frozen and cut up rabbit thaw completely.
2 Dry the rabbit completely on paper towels.

MAKING
3 In a large skillet heat olive oil and saute rabbit until brown.
4 Retain about 2 tablespoons of oil and drain off the remaining.
5 Add chopped shallots, onions, garlic, herbs, salt, and freshly ground pepper.
6 Cover the skillet and continue to cook on low heat for about 40 minutes or until rabbit is tender
7 Mix tomato paste with bouillon and stir in to the skillet.
8 Cook uncovered for 5 more minutes.

SERVE
9 Serve as a main dish.

TIPS
If desired the sauce can be thickened by adding a beurre manic.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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