Spanish-Style Rabbit Recipe - Cooking Index
Spanish-Style Rabbit Recipe - Cooking Index
| 1 | Rabbit - cut serving pieces | |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Pork chop - boned and minced | |
| 1 | Onion - minced | |
| 1 | Pimientos - (4 oz) - drained, minced | |
| 1/2 cup | 118ml | Dry white whine |
| 1/2 cup | 118ml | Chicken broth |
| 1 tablespoon | 15ml | Tomato puree |
| 1 | Dried marjoram | |
| 1 | Dried thyme | |
| 1 | Dried fennel | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Marinated artichoke hearts - (6 oz) - drained |
Saute rabbit in butter and oil until golden. Remove meat and reserve. Saute chop meat until brown; remove and reserve. Cook onion and pimientos until onion is soft, adding more butter and oil if needed. Stir in wine, broth, tomato puree, marjoram, thyme, fennel, and salt and pepper to taste. Cook, stirring, over low heat until well blended. Return rabbit and pork, add artichoke hearts, and simmer for 15 minutes, or until tender.
This recipe yields 4 servings.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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