Hearty rabbit and tomato casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | oil |
| 7 | ounces | rabbit pieces |
| ½ | cup | dry red wine |
| 2 | mediums | tomatoes; chopped |
| 1 | medium | carrot; sliced |
| 2 | teaspoons | grated orange rind |
| 1 | bay leaf | |
| 1 | teaspoon | dried oregano leaves |
| 2 | teaspoons | white vinegar |
| 1 | small | chicken stock cube, crumbled |
| 1 | cup | water |
| 2 | teaspoons | cornstarch |
| ¼ | cup | water (extra) |
Directions
Heat oil in a frying pan, add rabbit, cook, turning, until lightly browned all over. Place rabbit in an oven proof dish.
Add wine to pan, cook, stirring, for 1 min, pour wine over rabbit.
Add tomatoes, carrot, rind, bay leaf, oregano, vinegar, stock cube and water to dish, cover, bake in moderate oven for about 1+ hours or until rabbit is tender. Remove rabbit from dish, keep warm.
Pour vegetable mixture into a saucepan, stir in blended cornstarch and extra water, stir constantly over heat until mixture boils and thickens.
Place rabbit in serving dish, pour sauce over rabbit.
Posted by Sue Rykmans.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000