Pan-stewed rabbit

Yield: 1 Servings

Measure Ingredient
1 Rabbit, ready for the pan
½ cup Olive oil
1 cup Vinegar, wine
2 tablespoons Butter
3 Olives, chopped
1 Garlic clove, mashed
2 cups Consomme
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Bacon, raw, diced
2 cups Wine, red

Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours. Recipe date: 12/10/87

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