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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fork-tender and served in a spicy sauce, this is a perfect dish for those who've never cooked rabbit before. The tomato-based sauce is fantastic over everything from egg noodles to roasted potatoes or creamy polenta. Ingredients:
1 2 1/23-pound rabbit, quartered |
kosher salt and freshly ground black pepper |
4 tablespoons olive oil, divided |
1 small onion, thinly sliced |
1 small red onion, thinly sliced |
4 garlic cloves, minced |
3 sprigs oregano |
2 sprigs basil |
1 cup white wine |
1 14-ounce can whole, peeled tomatoes, preferably san marzano |
Directions:
1. Preheat oven to 350°F. Season rabbit with salt and pepper. Heat 2 tablespoons olive oil in a large ovenproof pot over medium-high heat. Working in batches, cook rabbit until golden brown, 23 minutes per side. Transfer rabbit to a plate. Add remaining 2 tablespoons oil to pot. Add onions; sauté until beginning to soften, about 4 minutes. Add garlic, oregano, and basil; reduce heat to medium and cook, stirring often, until soft, about 3 minutes. Add wine; simmer until slightly reduced, about 2 minutes. Crush tomatoes by hand; add to pot with juices from can. Add 1/2 cup water; bring to a boil. Season lightly with salt and pepper. Return rabbit to pot; cover.
2. Transfer pot to oven and braise until meat is tender and almost falling off the bone, about 1 1/4 hours. Transfer meat to a platter. Reduce sauce in pot over medium-high heat until thickened, about 10 minutes. Season with salt and pepper. Pour sauce over rabbit.
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