Description
A hearty Italian dish featuring rabbit slow-cooked in a rich tomato sauce with herbs and vegetables.
Ingredients
Scale
- 1 rabbit, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Brown the rabbit pieces on all sides, then remove and set aside.
- Add the onion, carrots, and garlic to the skillet; cook until softened.
- Stir in the mushrooms and cook for another 5 minutes.
- Add the diced tomatoes, red wine, oregano, basil, salt, and pepper; mix well.
- Return the rabbit to the skillet, cover, and simmer for about 1.5 hours, until the meat is tender.
- Garnish with fresh parsley before serving.
Notes
- Serve with polenta or crusty bread.
- This dish can be made ahead and tastes even better the next day.
- Feel free to substitute chicken if rabbit is not available.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg