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Italian Hunter's Rabbit
2 1/2 pounds Rabbit - (to 3 lbs) -- cut serving pieces
Seasoned flour -- as needed
4 tablespoons Olive oil
2 tablespoons Butter
1 Onion -- chopped
1 Garlic clove -- minced
1 Celery rib -- minced
1 Carrot -- shredded
1/4 pound Mushrooms -- sliced
1 can Tomatoes with liquid - (16 oz)
1/3 cup Dry red wine
1/4 cup Chopped parsley
1/2 teaspoon Dried rosemary
1/4 teaspoon Dried basil
1/4 teaspoon Oregano
Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well on all sides. Remove meat and add butter to pan. Add onion, garlic, celery, carrot, and mushrooms, and cook, stirring occasionally, until onion is lightly browned, about 10 minutes. Return meat to pan. Cut tomatoes into wedges and add. Add wine, parsley, rosemary, basil, and oregano. Stir to blend, cover, and simmer gently for about 1 hour. Remove meat, and keep warm. Cook sauce, uncovered, to thicken to taste. Correct seasonings; return meat. Serve on cooked pasta.
This recipe yields 4 to 6 servings.
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