Wednesday, October 20, 2010

Italian classics – rabbit in wine

Intoxicating aroma, tender winy melting in Your mouth meat… Light and nourishing at the same time. Rosemary and wine, are leading taste creating ingredients in this dish, along with tomatoes and garlic make posh sauce! French techniques and Italian ingredients. I do not know any better way to cook rabbit yet..

1 whole rabbit
1 can peeled tomatoes with juice (450 mg)
Flour for coating
300 ml white dry wine
100 ml olive oil
2 middle sized carrots
15 black olives
5 big garlic cloves
3 springs of rosemary
Salt and pepper to taste

1)      Clean and cut rabbit into parts. Pat dry with pepper towel and coat with flour. Shake off excess of it. Peel carrots and cut into chunks. Peel garlic cloves. Pre heat oven to 160 ˚C.
2)      Heat a large frying pan with 2 tablespoons of olive oil over medium heat. Brown rabbit pieces in batches from both sides and place them in big (about 3-5 l) fireproof pot, ceramic, glass or any You have.

3)      Add wine, the rest of oil, olives, garlic cloves, carrots, rosemary springs, season generously with salt and pepper. 

      Mix everything well. Cover with lid and place in the pre-heat oven for 2 hours or until rabbit is tender and meat easily slides off the bones when pressed.

       Then take off a lid and cook for 15 min more. 

4)      Take the pot out and let the meat rest for 15 min as it is. Then serve with a good dollop of winy sauce.

P.S. Mashed potatoes or couscous make perfect match for it. Even for those who do not like couscous, like my husband:-).

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