Rabbit provencale

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.

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