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Rosemary Rabbit

10min.chef's picture
Ingredients
  Rabbit 1 Small, cut up by butcher
  Olive oil 3 Teaspoon
  Cocktail onions in vinegar 10 Ounce (1 Jar)
  Carrots 1 Bunch (100 gm) (Fingerlong)
  Pattypan squash/Sunburst squash, 2 to 4 small zucchini, trimmed 2 , trimmed
  Fresh basil 1 Bunch (100 gm), coarsely chopped
  Fresh rosemary/4 ounce dry 8 Ounce
  Creme fraiche/Sour cream 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Wash the rabbit and place on paper towels.

MAKING
2) In a Dutch oven, add olive oil and heat.
3) Mix in rabbit and brown well.
4) Stir in onions and their vinegar.
5) Add lightly salted water to cover meat halfway.
6) Place lid on pan and simmer for about 8 to 10 minutes.
7) Mix in whole carrots and squash and allow to simmer, partially covered, for 25 to 30 minutes.
8) Mix in basil and pasta and cook till pasta is al dente.
9) Stir in creme fraiche and heat well.

SERVING
10) Serve in soup plates or pasta bowls with a swirl of cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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