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Rabbit With White Beans
1 pound white beans -- soaked overnight
2 cups carrots -- diced
1 large onion -- diced
4 celery ribs -- diced
3 garlic cloves -- minced
Chicken broth -- as needed
2 young rabbits -- cut into pieces
1 pound bacon
1 cup tomato puree
Salt -- to taste
Freshly-ground black pepper -- to taste
Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven. Add chicken broth to one inch over beans and vegetables. Bring to a boil, then reduce heat and simmer for about one hour or until beans are softened, but not cooked completely.
Cook the bacon in a large skillet until done. Remove bacon, leaving grease in the pan, and break into bite-sized pieces.
Fry rabbit pieces in bacon until browned. Add browned rabbit, bacon and tomato puree to pot. Season with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees. Check occasionally to make sure that liquid has not cooked out. Add additional chicken broth to cover rabbit, if needed.
This recipe yields 6 to 8 servings.