This recipe is a little out of season, but I hope you'll bookmark it and save it for later. The flavour on this is fantastic and it comes together fairly easily. We made it as a celebration dinner for our engagement after returning home from vacation (and because I wanted to use up the rabbit his mother had given us before the boy moved to San Francisco!). This can be dressed up for an elegant meal, but requires no complicated ingredients.
One year ago: Strawberry and Rosemary Caramel Buckwheat Tart
Two years ago: Leftover Skillet Eggs
Rabbit with Tomato and Green Olives (from Twelve: A Tuscan Cookbook)
Ingredients
4 tbsp olive oil
1 medium rabbit, cut into 8 pieces
1 sprig sage
1 sprig rosemary
3 garlic cloves, chopped
1/2 small dried red chili, crumbled
1 cup red wine
400g (14 oz) can tomatoes, pureed
2 cups vegetable stock or water
1 cup green olives
1. Heat olive oil in large stockpot. Add rabbit and brown.
2. Season rabbit with salt and pepper and add sage, rosemary, garlic, and chili and saute until fragrant.
3. Add wine and simmer.
4. When most of the wine has evaporated, add tomato puree. Simmer for a couple of minutes.
5. Add stock, reduce heat to low and simmer covered for 1.5 - 2 hours or until rabbit is very tender.
6. Uncover, add olives, and increase heat to medium. Simmer until sauce is reduced, about 10 minutes.
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