Rabbit provencale
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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