Ingredients
- ¼ cup olive oil
- 1 large onion, sliced
- 2 slices bacon, diced
- 3 bay leaves
- 4 fresh sage leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 4 whole cloves
- 1 rabbit, 3 1/3 to 4 pounds, cut into 6 to 8 pieces
- Salt
- Freshly ground black pepper
- 1 ½ tablespoons tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or canned chicken broth
- Polenta (recipe follows)
- Nutritional Information
Nutritional analysis per serving (6 servings)
561 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 59 grams protein; 166 milligrams cholesterol; 431 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
- Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
- Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.
1 hour 15 minutes
Dining and Cooking