Rabbit Stewed In Tomato Sauce & Sherry
May 11, 2015
"Adapted from the Lobel Brothers. Prep time includes marinating time. Serve with pasta."
- 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
Put rabbit and vinegar in a dish with enough water to cover.
Marinate in the refrigerator for at least one hour, or up to overnight.
Discard water and vinegar, and dry rabbit pieces.
Sprinkle meat with salt and pepper.
Heat butter and oil in a large skillet over high heat.
Brown meat on all sides.
Reduce heat to low.
Place the garlic, scallions, green pepper and celery on top of the rabbit pieces.
Sprinkle with basil.
Cover and simmer for a few minutes.
Combine tomato sauce and sherry.
Add sherry mixture to pan.
Cover and simmer for at least an hour.
If sauce becomes too thick, add a little water.
Tips & Variations
No special items needed.