Rabbit with Tomatoes and Herbs

by Brigitte Sealing

Servings: 4 servings

INGREDIENTS

2 Rabbit Backs,each cut into
Four pieces
2 tb Thyme,chopped
4 Cloves Garlic,pressed
Salt
Pepper
16 sl Bacon, lean
3 1/2 tb Oliveoil
2 1/2 lb Tomatoes,quartered
2 lg Onions, chopped
2 tb Basil, chopped
2 Bayleaves

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.

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Tagged: maincourses, rabbit, wildgame add tags

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