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Rabbit In Vermouth

21st.Century.Chef's picture
  Olive oil 4 Tablespoon
  Rabbit 3 Pound, cut up (1 large one)
  Garlic 2 Clove (10 gm), peeled and sliced
  Yellow onions 2 , peeled and sliced
  Flour 3 Tablespoon
  Salt To Taste
  Black pepper To Taste, freshly ground
  Rosemary 1⁄2 Tablespoon
  Dry vermouth 1 Cup (16 tbs)

Heat a large Dutch oven and add the oil.
Saute the rabbit pieces in two batches until brown on both sides, about 10 minutes total time.
Add the garlic and onions to the pot and cook uncovered for another 10 minutes.
Stir in the flour, salt, pepper, and rosemary.
Blend with a wooden spoon.
Finally, add the vermouth.
Cover and simmer for 45 minutes, or until the rabbit is very tender.
Eggplant Stuffed Turkish Style along with Cold Brussels Sprouts Salad would complete this menu.

Recipe Summary

Difficulty Level: 
Main Dish

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