Rabbit Stew with Rosemary and White Wine

Rabbit is stewed simply in its own juices, then finished with white wine, rosemary, and a touch of tomato. A rustic farm-style Italian dish.

Rabbit Stew with Rosemary and White Wine

Rabbit is stewed simply in its own juices, then finished with white wine, rosemary, and a touch of tomato. A rustic farm-style Italian dish.

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• A 3- to 3 1/2-pound rabbit, cut into 8 pieces
• 1/3 cup extra virgin olive oil
• 1/4 cup celery diced fine
• 1 garlic clove, peeled
• 2/3 cup dry white wine
• 2 sprigs of fresh rosemary OR 1 1/2 teaspoons dried leaves
• 1 bouillon cube and 2 tablespoons tomato paste dissolved in 1/3 cup warm water

Method

 

Instructions

1. Soak rabbit overnight. Dry thoroughly.
2. Put rabbit, oil, celery, garlic in pan. Cover tightly. Cook low for 2 hours.
3. Uncover, boil away liquid. Remove garlic.
4. Add wine, rosemary, salt, pepper. Evaporate wine.
5. Add tomato/bouillon mixture. Simmer 15+ minutes.
6. Serve with dense sauce.

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