Italian Hunter's Rabbit

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Rabbit - (to 3 lbs) - cut serving pieces
		Seasoned flour - as needed
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Butter
1		Onion - chopped
1		Garlic clove - minced
1		Celery rib - minced
1		Carrot - shredded
1/4 lb	113g / 4oz	Mushrooms - sliced
1		Tomatoes with liquid - (16 oz)
1/3 cup	78ml	Dry red wine
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 teaspoon	2.5ml	Dried rosemary
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Oregano

Recipe Instructions

Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well on all sides. Remove meat and add butter to pan. Add onion, garlic, celery, carrot, and mushrooms, and cook, stirring occasionally, until onion is lightly browned, about 10 minutes. Return meat to pan. Cut tomatoes into wedges and add. Add wine, parsley, rosemary, basil, and oregano. Stir to blend, cover, and simmer gently for about 1 hour. Remove meat, and keep warm. Cook sauce, uncovered, to thicken to taste. Correct seasonings; return meat. Serve on cooked pasta.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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