Rabbit Braised with Tomatoes and Marjoram

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

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

Europe
Oceania
Australia
Italy
Main course
Gluten-free

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