I searched high and low for a good rabbit recipe. After much thought and deliberation I finally settled on this one. I am SO glad that I did. Ryan and I barely said a word through supper we were so focused on how delicious each bite was. I am not kidding! Now, I know some of you might freak out because its rabbit-don’t. Although it would be great if you tried this recipe with rabbit, I’m sure substituting chicken would still work. The flavor of the sauce is the highlight of the dish.
what you’ll need:
- 1 rabbit, cut into pieces
- 1 small-medium onion, chopped into big pieces
- 2-3 Tbsp. olive oil
- 1 cup dry white wine
- 2 tomatoes, chopped
- juice of a lemon
- 3 cloves of garlic, boiled in the skins
- 1 Tbsp. butter
- salt and pepper to taste
how you’ll do it:
Saute onions with olive oil, salt, and pepper.
Sprinkle rabbit with salt and pepper, then once the onions are slightly tender and golden, add to the skillet.
Turn pieces until slightly brown on both sides.
Add wine, scraping the bottom of the skillet for all browned pieces and reduce heat. Let simmer for 20 minutes, turning pieces occasionally.
While this is cooking, add garlic to small pot and cover with water. Bring to a boil, then let simmer 20 minutes.
Add tomatoes and lemon juice and cook another 15 minutes, turning pieces occasionally.
Remove garlic skins, discard. Mash garlic into the sauce. Add butter and stir until melted.
Recipe adapted from here.