Ischian-Style Rabbit

Name: Ischian-Style Rabbit
Ingredients: extra-virgin olive oil, 1/4 cup; 1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved; 1 teaspoon salt; ground black pepper; 4 teaspoons garlic, minced; 1 (28 ounce) can tomatoes, drained and crushed; 1 (6 ounce) can tomato paste; 12 teaspoon rosemary; 1 14 cups dry white wine; 2 tablespoons red wine vinegar; 12 cup fresh basil leaf, torn

11 ingredients

8 steps

Ingredients

extra-virgin olive oil, 1/4 cup
1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved
1 teaspoon salt
ground black pepper
4 teaspoons garlic, minced
1 (28 ounce) can tomatoes, drained and crushed
1 (6 ounce) can tomato paste
12 teaspoon rosemary
1 14 cups dry white wine
2 tablespoons red wine vinegar
12 cup fresh basil leaf, torn

Directions

1

Brown rabbit well on all sides in a large frying pan with olive oil.
2

Season with salt and pepper, remove and set aside.
3

To the same pan, add garlic over medium heat.
4

Cook 1 to 2 minutes.
5

Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
6

Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
7

In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
8

Add the basil leaves and serve immediately.