Rabbit With White Wine and Rosemary

Rabbit meat is fine grained and mild flavored and like other lean meats, poultry and lean fish, rabbit is a good source of high quality protein.

Rabbit with wine and rosemary makes a very tasty and hearty dish.

Serves 4


1 rabbit (about 3lb )

2 onions, thinly sliced

2 garlic cloves, crushed,

1 2/3 cups canned chopped tomatoes

½ cup organic chicken stock

¼ cup seasoned flour

1 rosemary sprig

1 small sage sprig

pinch of cayenne pepper

¼ cup olive oil

2 cups dry white wine

10 olives, optional

rosemary sprigs extra

2 bay leaves


Cut the rabbit into large pieces and dredge the pieces in the flour. Heat the oil in a large heavy based saucepan over heat. Brown the rabbit pieces on all sides, then remove form saucepan.

Reduce the heat and add the onions, rosemary and sage to the saucepan. Cook gently for 10 minutes, then stir in the garlic and return the rabbit to the saucepan.

Increase the heat to high, add the wine to the pan and cook for 1 minute. Stir in the tomato, cayenne, bay leaves and half of stock. Reduce the heat, cover and simmer over low heat for about 1 ½ hours, until the rabbit is tender. Halfway through cooking, check the sauce and if it seems too dry, add ¼ cup water.

Discard the herb springs, garnish with olives and extra rosemary.

Serve this dish with polenta.

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