Rabbit with Tomatoes & Herbs
Submitted by Snake
Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minEach piece of rabbit gets rubbed with thyme and garlic, tucked with a bay leaf, and wrapped in two slices of lean bacon before it ever hits the pan. That bacon layer keeps the lean meat from drying out as it simmers, and renders enough fat to build a proper base for the tomato sauce underneath.
Brown the wrapped pieces until golden, set them aside while you sauté the onions and 2.5 pounds of fresh quartered tomatoes, then nestle the rabbit back in and let it braise covered for 20 to 25 minutes. Finish with fresh basil scattered over the top.
This is rustic cooking that rewards patience over precision.
Ingredients
Directions
Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thyme mix.
Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string.
Brown the rabbit in the oil, when golden brown take out.
Sauté the onions; add the tomatoes and sauté about 8 minutes.
Season with salt and pepper.
Put the rabbit pieces on top and cover and simmer 20 to 25 minutes;adding a little water if nessesary.
Take rabbit out and put on platter.
Let the sauce simmer a little while longer; than pour over meat and sprinkle basil on top.
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