Rabbit Stewed In Tomato Sauce & Sherry
Recipe: #18962
May 11, 2015
Categories: Soups and Stews, Game, Rabbit, Alcohol, Fruit, Tomato, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine more
"Adapted from the Lobel Brothers. Prep time includes marinating time. Serve with pasta."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (552.7 g)
- Calories 599.7
- Total Fat - 25.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 304.7 mg
- Sodium - 1356.2 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 2.5 g
- Sugars - 4.2 g
- Protein - 79.7 g
- Calcium - 91.1 mg
- Iron - 11.9 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put rabbit and vinegar in a dish with enough water to cover.
Step 2
Marinate in the refrigerator for at least one hour, or up to overnight.
Step 3
Discard water and vinegar, and dry rabbit pieces.
Step 4
Sprinkle meat with salt and pepper.
Step 5
Heat butter and oil in a large skillet over high heat.
Step 6
Brown meat on all sides.
Step 7
Reduce heat to low.
Step 8
Place the garlic, scallions, green pepper and celery on top of the rabbit pieces.
Step 9
Sprinkle with basil.
Step 10
Cover and simmer for a few minutes.
Step 11
Combine tomato sauce and sherry.
Step 12
Add sherry mixture to pan.
Step 13
Cover and simmer for at least an hour.
Step 14
If sauce becomes too thick, add a little water.
Tips & Variations
No special items needed.
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