Rabbit Casserole with Tomatoes

Name: Rabbit Casserole with Tomatoes
Yield: Serves 4-5
Ingredients: 1 green pepper, chopped; 1 onion, chopped; 2 tablespoons olive oil; 300 ml (½ pint) dry white wine; 4 cloves garlic; 1.25-1.50 kg (2½-3 lb) rabbit pieces; salt and freshly ground pepper; salt and freshly ground pepper; 2 tablespoons finely chopped parsley; 1 tablespoon tarragon wine vinegar; ½ dried chilli pepper; bouquet garni; 450 ml (¾ pint) chopped tomatoes, canned or fresh

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1.25-1.50 kg (2½-3 lb) rabbit pieces
4 cloves garlic

Main course
Gluten-free

Method

Skin the garlic cloves, cut one clove in half and rub the rabbit with it. Chop the other cloves, mix with the wine and use to marinate the rabbit for one to two hours. Remove the rabbit from the marinade, dry and season. Heat the oil in a frying pan and brown the rabbit pieces in a few batches. Remove them to a flameproof casserole. Add the onion and pepper to the frying pan and stir for a minu