Rabbit With Wine & Vegetables
|Canned crushed italian style tomatoes/Whole tomatoes||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Onions||2 Large, thinly sliced|
|Carrot||1 , finely chopped|
|Celery stalk||1 , finely chopped|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Freshly ground pepper||To Taste|
|Rabbit||3 Pound (1 Rabbit, 2.5 To 3 Pound)|
Cut rabbit into serving pieces or ask the butcher to do so.
Wash and dry thoroughly.
Press tomatoes through a food mill or sieve to remove seeds.
Melt butter in a large heavy casserole.
When butter foams, add rabbit pieces, pancetta, onion, carrot and celery.
Cook over medium heat until rabbit is golden on all sides.
Stir in wine.
When wine has evaporated, add tomato pulp.
Season with salt and pepper.
Cover casserole and cook over medium heat 30 to 40 minutes.
Stir mixture a few times during cooking.
Add parsley and garlic.
Cook covered 20 to 25 minutes longer or until meat is tender.
Place rabbit on a warm platter.
Taste and adjust sauce for seasoning, then spoon over rabbit.