rabbit provencale
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Rabbit |
| 1½ tablespoon | Oil |
| 1½ tablespoon | Butter |
| ¼ pounds | Diced bacon |
| 1 | Minced garlic clove |
| 1 large | Diced onion |
| 2 | Diced green peppers |
| ¼ pounds | Mushrooms |
| 1 pounds | Tomatoes (peeded, seeded & |
| Chopped) | |
| 1 teaspoon | Basil |
| 1 teaspoon | Thyme |
| 1 teaspoon | Marjoram |
| 1 tablespoon | Parsley |
| 1 tablespoon | Dijon mustard |
Heat oven to 325. Cut up meat. Heat oil & butter in large skillet. Add bacon & brown. Place bacon in casserole dish. Brown meat in fat.
Place in dish. Saute vegetables in oil. Drain. Place in dish. Pour tomatoes over meat. Sprinkle with herbs & mustard. Bake 1¼- 1 ½ hours.
File
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