Ingredients: |
Ingredients: A 3- to 4 lb rabbit, cut into 7-8 pieces (with the bone)
1/4 cup extra virgin olive oil
1/4 cup celery diced fine
1/4 cup carrot, diced small
1/2 c onion, chopped
1/4 lb pancetta diced
1 can plum tomatoes
1 glass dry white wine
2 sprigs of fresh rosemary
Fresh basil chopped
a pinch or 2 sage
a pinch of salt, black pepper
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Directions: |
Directions:Wash the rabbit in cold water and put it in the bowl. Pour in enough cold water to cover, and let the rabbit steep for a few hours or you can do it overnight in the fridge.
Drain the rabbit and pat all the pieces thoroughly dry with kitchen towels. Choose a lidded skillet or sauté pan large enough to avoid overlapping. Add EVOO and turn on the heat to high. When the oil is hot slip in the rabbit. Turn the pieces over until browned on every side. Using a slotted spoon or spatula, transfer to a platter or bowl.
Turn the heat to medium, add diced pancetta. Stir to brown it lightly all over, then put in the chopped onion. Stir two or three times and when the onion has become colored a light gold, put in the carrot and celery. Cook until they too become lightly colored.
Return the rabbit pieces to the pan together with any juices. Add the wine, and scrape loose any cooking residues from the bottom of the pan, using a wooden spoon. Add the chopped tomato, sage, rosemary, and basil, and sprinkle salt all over together with black pepper. Turn all ingredients over once or twice, cover the pan, turn the heat down to low, and cook for about 1˝ hours, until the rabbit feels tender when prodded with a fork. Add up to ⅓ cup water if needed. |
This recipe for MOMMY'S SAUTEED RABBIT with TOMATO is from