Rabbit In Vermouth
|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|
|Black pepper||To Taste, freshly ground|
|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.