Rabbit Braised in White Wine with Tomatoes

Name: Rabbit Braised in White Wine with Tomatoes
Yield: Serves 4 to 8
Cuisine: American
Ingredients: 1 teaspoon mixed dried herbs, such as herbes de Provence or Italian seasoning, ground; 2 rabbits (2 pounds each), fresh or defrosted frozen, cut into quarters, rinsed, and patted dry; 2 cups peeled and chopped vine-ripened tomatoes, or 1 14½-ounce can whole tomatoes, chopped, with their juice; 2 cups chicken stock; 1 cup chopped onions; 2 cups dry white wine; ¼ cup all-purpose flour; Salt and freshly ground black pepper; ¼ cup olive oil

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

Rabbit is a much overlooked food that deserves to be cooked more often. In this light, braised disk, the white meat falls off the bone.

Ingredients

2 rabbits (2 pounds each), fresh or defrosted frozen, cut into quarters, rinsed, and patted dry
Salt and freshly ground black pepper

Americas
United States
Dinner
South Carolina

Method

Season the rabbits with salt and pepper. Mix the herbs and flour together in a shall ow bowl and dredge the rabbit in it, shaking off any excess. Heat the oil in a Dutch oven over medium-high heat and brown the rabbit pieces all over, removing them from the pot as they are done. Set aside.

Add the onions and sauté until they become transparent, 5 to 10 minutes. Add the tomatoes and cook