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Ingredients (view qty in metric system instead) 2 1/2 to 3 pound rabbit, skinned, dressed and cut into 8 pieces 1 tsp. salt, divided 1/2 tsp. pepper, divided 1/4 cup olive oil, divided 2 medium onions, peeled, halved lengthwise and thinly sliced 2 cloves garlic, minced 1 bay leaf 1/2 cup dry red wine 2 cups canned crushed tomatoes 1/2 cup water Directions Preheat oven to 350 degrees. Season rabbit pieces with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 2 tbsp. oil in a large skillet. Add rabbit and brown, about 3 minutes per side. Transfer rabbit to plate. Add remaining 2 tbsp. oil to skillet. Add onion and bay leaf and cook, stirring frequently, about 5 minutes until onions are starting to brown. Add wine and boil until reduced by half. Stir in tomatoes, water, remaining 1/2 tsp. salt and 1/4 tsp. pepper. Return rabbit pieces to skillet and bring to a simmer. Transfer rabbit mixture to a large greased baking dish. Cover and bake 30 minutes. Turn rabbit over and bake until tender, about 25 to 30 minutes. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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