Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 - 4 lb rabbit*
- 4 cloves garlic, finely chopped
- 2 onions, sliced
- 1 can 16 oz. crushed tomatoes
- 1 bay leaf
- 1 sprig tarragon
- 1 sprig thyme
- 2 sticks celery, finely chopped
- 1 cup white wine
- 1/2 cup water
- salt and pepper to taste
- 1 sprig parsley
- extra virgin olive oil
Preparation:
Serves 6.
* If you cannot buy rabbit in your local grocery store, use chicken!! It still tastes wonderful and chicken requires much less cooking time to be tender!
Clean the rabbit, if necessary. Cut rabbit in small pieces (approximately 18-20 pieces).
Pour enough olive oil into the bottom of large, heavy frying pan and heat on medium high. When hot enough, place rabbit in pan and brown the pieces. Remove and set aside
Using the same pan, sauté the garlic, onion and crushed tomatoes for about 5 minutes. (If ingredients begin to stick, add more olive oil if necessary.) Add the bay leaf, tarragon, thyme and chopped celery.
Return the rabbit to the frying pan. Pour in the brandy and set alight. Add the white wine and stir. Turn the heat up to bring to a boil and reduce the liquid by a half or two-thirds. Then, add the water and stir.
Reduce the heat, cover the pan and simmer gently until cooked – an hour and a half to two hours. (If using chicken instead of rabbit, it will take only 30-45 minutes.) While the meat is simmering, chop parsley.
Season with salt and pepper. Sprinkle with chopped parsley and serve hot in bowls with fried potatoes.
