Recipe Ingredients
1 small Rabbit, cut into pieces(similar to cut-up chicken)
1/4 cup olive oil
4 cloves garlic, chopped
fresh ground black pepper
salt
1/2 onion, chopped
1 cup dry white wine
4 to 5 fresh tomatoes cut into small pieces
1 small can tomato sauce
4 oz pitted black olive
small sprig of fresh rosemary (6 to 8 inches long)
Directions
To cook this recipe, heat oil in heavy skillet or cast iron frying pan. Add rabbit, onion, garlic, salt and pepper to taste. Cook over medium heat till brown. Add white wine and cook covered till wine has evaporated. Add tomatoes, tomato sauce, rosemary (cut sprig in half or thirds), lower heat and cook slowly till meat is tender(about 1 hour). Add olives about 5 minutes before rabbit is done. Serve over polenta or Italian pasta.
1 small Rabbit, cut into pieces(similar to cut-up chicken)
1/4 cup olive oil
4 cloves garlic, chopped
fresh ground black pepper
salt
1/2 onion, chopped
1 cup dry white wine
4 to 5 fresh tomatoes cut into small pieces
1 small can tomato sauce
4 oz pitted black olive
small sprig of fresh rosemary (6 to 8 inches long)
Directions
To cook this recipe, heat oil in heavy skillet or cast iron frying pan. Add rabbit, onion, garlic, salt and pepper to taste. Cook over medium heat till brown. Add white wine and cook covered till wine has evaporated. Add tomatoes, tomato sauce, rosemary (cut sprig in half or thirds), lower heat and cook slowly till meat is tender(about 1 hour). Add olives about 5 minutes before rabbit is done. Serve over polenta or Italian pasta.
