Sauté of rabbit with red wine

Sauté of rabbit with red wine

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
2 rabbits, jointed
plain flour, seasoned
1 tablespoon oil
30g butter
125g bacon, rind removed, cut into small strips
190ml red wine
1 garlic clove, crushed
3 tablespoons tomato puree
freshly ground black pepper
fresh parsley, chopped
salt

Method

  1. Lightly dust rabbit pieces with seasoned flour, then brown all over in oil and butter in a flameproof casserole. Remove rabbit from casserole.
  2. Add bacon and fry for 2 minutes. Add wine, bring to the boil and reduce a little. Stir in garlic and tomato purée, season with salt and pepper and return rabbit to casserole.
  3. Simmer, covered, for about 1–1½ hours or until rabbit is tender. Adjust seasoning, and sprinkle with chopped parsley before serving.
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