Rabbit with Tomatoes and Herbs
by Brigitte Sealing
SERVINGS
4 servings scale / convert
INGREDIENTS
2 rabbit backs, each cut into four pieces
2 tbsp. thyme, chopped
4 cloves garlic, pressed
Salt
Pepper
16 slices bacon, lean
3-1/2 tbsp. olive oil
2-1/2 lb. tomatoes,quartered
2 lg. onions, chopped
2 tbsp. basil, chopped
2 Bay leaves
INSTRUCTIONS
Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thyme mix. Put a little piece of bay leaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. Brown the rabbit in the oil until golden brown; take out. Saute the onions; add the tomatoes and saute about 8 minutes. Season with salt and pepper. Put the rabbit pieces on top and cover and simmer 20-25 minutes; adding a little water if nessesary. Take rabbit out; put on platter. Let the sauce simmer a little while longer; then pour over meat and sprinkle basil all over.
CHEF COMMENTS
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TAGS
main courses, rabbit, wildgame add tags
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