Hirtzel Rabbit Cacciatore
|Rabbits||1 , cut in frying pieces (Or More)|
|Olive oil||2 Tablespoon (Per Rabbit)|
|Butter||2 Tablespoon (Per Rabbit)|
|Onion||1 Medium, chopped|
|Garlic||1⁄2 Clove (2.5 gm), chopped|
|Crushed red pepper||To Taste|
|Dried sage leaf||1 Tablespoon|
|Sour red wine||1⁄3 Cup (5.33 tbs)|
|Tomatoes with basil||1 Pound (Italian Style, 1 Can)|
Fry rabbit pieces in 50-50 mixture of olive oil and butter until seared on both sides.
Add onion, garlic, hot red pepper and sage.
When meat is browned and onion is soft add wine.
About five minutes later add tomatoes.
Cook at low heat in covered frying pan for about 2 hours, salting to taste.
Turn pieces of rabbit occasionally and, if sauce becomes too thick, add a little warm water as needed.