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–+ servings
Rabbit Stew with Rosemary and White Wine

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
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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