Another rabbit recipe. I keep finding more, and I’m still working through them; who knew there were so many? This one was especially tasty, and I would make it again, no bother. It might be good with green olives as well. I served it with polenta, but mashed potatoes would be good as well.
- 1 wild rabbit, jointed
- 30g butter, or a mixture of butter and lard
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 stalks of celery, finely chopped
- 1 can of chopped tomatoes, or 250g ripe tomatoes, peeled and chopped
- 300ml dry white wine
- salt and pepper
- In a large casserole dish or lidded saucepan, brown the rabbit pieces in the butter and lard. Remove from the pan and put to one side
- In the butter and lard, brown the onion for five minutes, and then add the celery and garlic for another couple of minutes.
- Add the tomatoes, and simmer for five minutes
- Return the rabbit to the pan, and pour over the white wine. Season with salt and pepper and bring to a simmer
- Reduce the heat and cook slowly for around 2 hours, or until the rabbit is nice and tender. If the sauce is looking a bit dry, add some more wine.
Serve with polenta or mashed potatoes.