Ingredients (6 servings)
- 3.31 lbsrabbit, jointed into pieces
- 1.27 cupsred wine
- 14.29 ozcanned tomatoes, crushed
- 2 largeonions, sliced
- 6 clovesgarlic, crushed
- 3 leavesbay leaves
- 2 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 2.71 fl ozolive oil
- 2 tbsptomato paste
- 1.27 cupsrabbit stockor chicken stock
- 3.57 ozgreen olives, pitted
- 2 tbspcapers
- 2 tbspred wine vinegar
- 1 tspsugar
- 2 tspsalt
- 1 tspblack pepper
Instructions
- 1
Season rabbit pieces with salt and pepper.
5min - 2
Heat olive oil and brown rabbit pieces on all sides.
15min - 3
Remove rabbit and sauté onions until golden, about 8 minutes.
8min - 4
Add garlic and tomato paste, cook 2 minutes.
2min - 5
Add wine and scrape up browned bits from bottom.
3min - 6
Return rabbit with tomatoes, herbs, stock, and seasonings.
5min - 7
Cover and braise for 1.5 hours until rabbit is tender.
1h 30min - 8
Add olives, capers, vinegar, and sugar. Cook 10 minutes more.
12min
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