Rabbit Stewed in Tomato Sauce and Sherry |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Adapted from the Lobel Brothers. They call it a casserole; I don't. Prep time include marinating time. Serve with pasta. Ingredients:
1 rabbit, cut up |
1 cup vinegar |
water, to cover |
salt |
black pepper |
2 tablespoons butter |
2 tablespoons olive oil |
1 garlic clove, crushed |
5 scallions, chopped |
1 green pepper, seeded and sliced |
2 celery ribs, chopped |
basil |
1 cup tomato sauce |
1 cup sherry wine |
Directions:
1. Put rabbit and vinegar in a dish with enough water to cover.
2. Marinate in the refrigerator for at least one hour, or up to overnight.
3. Discard water and vinegar, and dry rabbit pieces.
4. Sprinkle meat with salt and pepper.
5. Heat butter and oil in a large skillet over high heat.
6. Brown meat on all sides.
7. Reduce heat to low.
8. Place the garlic, scallions, green pepper and celery on top of the rabbit pieces.
9. Sprinkle with basil.
10. Cover and simmer for a few minutes.
11. Combine tomato sauce and sherry.
12. Add sherry mixture to pan.
13. Cover and simmer for at least an hour.
14. If sauce becomes too thick, add a little water.
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