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2-3/4
1
2
42oz
1
4
1
tt
bit
2
1/2
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#
cl
can
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T
t
t
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Rabbit whole
Onion white
Garlic
Tomatoes diced
Mushrooms
Olive Oil
Salt
Pepper
Nutmeg grated
Cloves
Red Pepper (1)
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This recipe would be pretty much the same (and a lot cheaper) made
with chicken thighs.
Prep - (20 min)
- Cut up your RABBIT into serving pieces. Don't waste all that
unrecoverable meat on the carcass, make a soup stock just as for
chicken, rabbit makes a very good soup stock.
- Chop ONIONS small, chop GARLIC small, mix.
- Drain TOMATOES saving the juice, chop up a bit smaller and
add back to juice.
- Stem MUSHROOMS, cut caps in half one way, then into slices the
other way.
Run - (1-1/4 hr)
- Heat Olive Oil over moderate heat and fry Onion mix
until soft.
- Add Rabbit, sprinkle with Salt and Pepper and
continue to fry over moderate heat, tumbling more and more frequently
until the onions are light golden.
- Stir in Tomatoes, grate in just a little Nutmeg, add the
CLoves. Cover and simmer, tumbling occasionaly for about 45
minutes or until rabbit is fork tender.
- Remove rabbit and keep warm to serve separately.
- Stir Mushrooms into sauce and simmer an additional 10 minutes,
adjusting consistency and salt as required.
- In Italy, the sauce would be served with pasta as a pasta course,
rabbit as a meat course following. In California, we serve it all
togeher a shown in the photo, to minimize the number of courses the
kitchen must deal with.
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