Rabbit Fricassee With Tomatoes and White Wine

Name: Rabbit Fricassee With Tomatoes and White Wine
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, cut into eight pieces; Coarse salt and freshly ground pepper to taste; 3 tablespoons olive oil; 1 cup dry white wine; 1 tablespoon fresh thyme leaves; 3 cloves garlic, boiled in their skins; 2 tomatoes, peeled and chopped; 1 tablespoon unsalted butter

By Moira Hodgson

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Fresh Domestic Rabbit Invites Diverse Seasonings

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Ingredients

Yield:4 servings

1rabbit, cut into eight pieces
Coarse salt and freshly ground pepper to taste
3tablespoons olive oil
1cup dry white wine
1tablespoon fresh thyme leaves
3cloves garlic, boiled in their skins
2tomatoes, peeled and chopped
1tablespoon unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Season the rabbit with salt and pepper. Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time. Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally. If the sauce gets too dry, add a little water. Simmer the garlic cloves in their skins in water for 20 minutes.
Step 2
Add the tomatoes to the rabbit, and cook for another 15 minutes. Test the rabbit for doneness. When it is ready, mash the garlic into the sauce, discarding the skins. Swirl in the butter and serve.

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