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For 4 people

1 young rabbit of 1 kg 400 approximately cut in pieces
3 soup spoons of olive oil
1 kg of tomatoes
1 onion
1 clove of garlic
1 dozen basil leaves
1 furnished bouquet, parsley, thyme, bay-tree
Table salt of kitchen
Whole pepper with the mill

In a cast iron casserole, make gild the pieces of rabbit in the hot olive oil.
Plunge the tomatoes during 1 minute in ebullient water.
Refresh with cold water and withdraw the skin immediately.
Take out the seeds and coarsely chop the flesh of tomatoes.
Peel and slice the onion.
Withdraw rabbit, put onion.
Let melt until it becomes transparent, add the tomato pulp and make cook uncovered during 20 minutes.
Give out of casserole rabbit and the furnished bouquet, salt and pepper.
Cover and leave stew during 1 hour with very soft fire.
Incorporate in the sauce the garlic and the leaves of basil chopped without making them cook.
The rabbit should not cook too quickly, it is better to let it cook a little longer with very soft fire, than a little more quickly with stronger fire: be patient !

To drink with an Alter from Cazes estate.

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