Slow Cooked Rabbit with Wine and Herbs
Ingredients
| 1 rabbit cut into pieces | ||
| 2 tbs butter | ||
| 3 cloves garlic minced | ||
| 1 onion chopped | ||
| 1 cup dry white wine | ||
| 1 cup water or chicken stock | ||
| 1 carrot, chopped | ||
| 1 stalk of celery chopped | ||
| 4 tbs vinegar | ||
| 4 sprigs thyme | ||
| 2 bay leaves | ||
| 4 sprigs rosemary | ||
| 2 tbs Canola oil |
Rabbit is a delicious meat that is underused in the USA. It has a rich savory flavor that can be accentuated easily by using herbs and wine.
- Place canola oil and butter in large stock pot, using medium high heat.
- Add the rabbit pieces and brown on all sides.About 5 minutes.
- Add the celery, carrots, onions and garlic and saute until soft. Another 5 minutes.
- Add all other ingredients to pot to cover.
- Reduce heat to low and simmer for 3 to 4 hours, or until rabbit is tender.
- Add more liquid if necessary.
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