Rabbit With Herbs
|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|
|Tomato paste||2 Tablespoon|
|Beef bouillon||1⁄2 Cup (8 tbs)|
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.
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.
9 Serve as a main dish.
If desired the sauce can be thickened by adding a beurre manic.