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Rabbit Stew

Whats.Cooking's picture
Ingredients
  Red wine 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Bay leaves 3
  Cloves 3
  Salt 1 Pinch
  Peppercorns 2
  Allspice 1 Tablespoon
  Rabbit 4 Pound, cut into pieces (1 Whole)
  Flour 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Pearl onions 2 Pound
  Tomatoes 2 Pound, peeled, crushed
  Sugar 2 Tablespoon
Directions

In a dish, combine marinade ingredients.
Add rabbit pieces.
Cover.
Refrigerate 12-24 hours.
Remove rabbit from marinade.
Pat dry.
Dredge with flour.
Pass marinade through a sieve.
Set aside.
In a casserole dish, heat oil.
Brown rabbit pieces all over.
Remove from casserole dish.
Set aside.
Brown onion in rabbit cooking fat.
Add tomatoes, sugar, marinade and rabbit pieces.
Simmer around 1 hour or until meat is tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Stewed

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