Rabbit with sage italian style

4 servings

Ingredients

Quantity Ingredient
4 slices Bacon
2 Garlic cloves, peeled
1 tablespoon Dried sage
½ cup Vegetable oil
3 pounds Rabbit, cut into 8 pieces
Salt and Pepper to taste
Flour for dredging
1 teaspoon Balsamic vinegar
1 cup Dry white wine
2 cups Chicken stock

Directions

Chop the bacon and the garlic very fine. Crumble and add the sage.

Season the rabbit parts with salt and pepper and dredge them lightly in the flour. Heat the vegetable oil in a large casserole, add the rabbit and cook until browned, turning it once, about 3 minutes per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole.

Simmer until the rabbit is tender, about one hour, stirring occasionally and adding the remaining stock gradually to keep the meat moist. Transfer the rabbit pieces to a large serving dish and pour the sauce over them.

Submitted By JIM WELLER On 03-30-95

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