Name: Rabbit Braised with Tomatoes and Marjoram
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 cups (500 mL/16 fl oz) white wine; 2 tablespoons chopped fresh marjoram; 2 rabbits, each cut into 6 pieces (the legs separate and the back into two); 6 tomatoes, seeded and diced; 3 garlic cloves, crushed; 2 tablespoons chopped Italian parsley; ¼ cup (60 mL/2 fl oz) virgin olive oil; ½ teaspoon salt; 1 teaspoon salt; 6 chopped golden shallots; 2 tablespoons veal glaze; ½ teaspoon ground cardamom; ½ teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Rabbit is highly valued, especially by the Italians, and is presented here in a typical Mediterranean casserole.

Ingredients

2 rabbits, each cut into 6 pieces (the legs separate and the back into two)
½ teaspoon freshly ground black pepper
½

Method

Season the rabbit with the pepper, cardamom and salt. Heat the oil in a heavy casserole and gently brown the rabbit in the oil. Cook the rabbit in small batches, taking care that the oil is not too hot. If it is, the rabbit may be a little dry. When the rabbit is browned, remove it with a slotted spoon and then cook the shallots and garlic gently in the remaining oil.

Return the rabbit