Ingredients
- 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- ⅓ cup finely chopped onions
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely minced garlic
- ½ pound mushrooms, thinly sliced, about 4 cups
- 3 tablespoons flour
- 1 cup dry white wine
- 1 pound fresh tomatoes, peeled, cored and cut into cubes, about 2 1/2 cups
- 1 teaspoon tomato paste
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 2 tablespoons finely chopped fresh parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
573 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 61 grams protein; 169 milligrams cholesterol; 515 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Sprinkle the rabbit pieces with salt and pepper.
- Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
- Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
- Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
- Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.
1 hour
Dining and Cooking