Stewed Rabbit Or Conejo In Spicy Tomato SacueFrom sosousme 1 year ago
- 1 whole rabbit cut into serving pieces. I cut the hind quarters into two servings, the front quarters into two pieces and the rib cage into four servings. I rolled and tied the rib cage pieces with string for even cooking. shopping list
- salt and freshly ground pepper, to taste shopping list
- 1 tablespoon herbes de provence, divided shopping list
- 2 - 3 tablespoons extra virgin olive oil shopping list
- 1 large onion, cut in half then sliced on the vertical, about 1 1/2 cups shopping list
- 4 cloves garlic, sliced shopping list
- 2 - 3 tablespoon flour (depends on how thick you like your sauce) shopping list
- 2 bay leaves, preferably fresh (crumbled if dry) shopping list
- 2 sprigs fresh thyme or 1/2 teaspoon dried shopping list
- 1 1/2 cup white wine, or white vermouth shopping list
- 1 cup low-salt or homemade chicken broth shopping list
- 1 (14.5 ounce) can tomatoes in puree (preferably Italian), chopped shopping list
How to make it
- Heat the oven to 350 degrees F.
- Season the rabbit with salt and pepper and half of the herbes de provence. In a large Dutch oven heat the oil over medium high heat; add the rabbit, in batches as necessary, and brown well on both sides. Remove and set-aside.
- Reduce heat to medium; add the onions and saute until softened; about 5 minutes. Add the garlic and the flour; saute for 2 - 3 minutes; add the wine or vermouth; stir well and simmer until reduced by half; about 5 - 10 minutes. Stir in the remaining herbs de provence, the bay leaves and thyme. Add the chicken broth and tomatoes; stir well. Nestle the rabbit into the pot; cover and put in the oven. Ignore for 1 1/2 hours.
- Remove the pot from the oven. Remove the bay leaves, if whole, and the stems from the thyme sprigs. Untie the rib pieces. If you added enough flour at the beginning, you should have a nice thick sauce. If not, simmer on the stove-top until reduced to the sauce like consistency you desire. Serve the rabbit along with the sauce.
- Per Serving: 268 Calories; 11g Fat (2g Sat, 6g Mono, 1g Poly); 16g Protein; 16g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 522mg Sodium.
The Cooksosousme Santa Rosa, CA
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