Rabbit Ali Baba

Name: Rabbit Ali Baba
Ingredients: 1/3 cup extra-virgin olive oil; One 3-pound rabbit, cut into 4 leg and 2 loin pieces; Salt and freshly ground pepper; Cayenne pepper; 1 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 6 sage leaves; 3 rosemary sprigs; 1 1/2 cups Chardonnay; 1 tablespoon tomato paste

10 ingredients

11 steps

Ingredients

1/3 cup extra-virgin olive oil
One 3-pound rabbit, cut into 4 leg and 2 loin pieces
Salt and freshly ground pepper
Cayenne pepper
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
6 sage leaves
3 rosemary sprigs
1 1/2 cups Chardonnay
1 tablespoon tomato paste

Directions

1

In a large enameled cast-iron casserole, pour the olive oil over the rabbit and turn to coat.
2

Season with salt, pepper and cayenne.
3

Add the onion, garlic, sage and rosemary to the casserole.
4

In a glass measuring cup, use a fork to blend the wine with the tomato paste; pour over the rabbit.
5

Cover and bring to a simmer, then cook over low heat, turning the rabbit pieces a few times, until the loin is just cooked through, about 25 minutes.
6

Transfer the loin pieces to a plate and cover with foil.
7

Continue cooking the rabbit until the legs are tender, about 35 minutes longer.
8

Add the legs to the loin pieces.
9

Boil the pan juices until thickened and flavorful, about 8 minutes.
10

Return the rabbit to the casserole and reheat in the sauce.
11

Season with salt, pepper and cayenne and serve.