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

  1. 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.
  2. 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.
  3. 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