Ingredients Jump to Instructions ↓

  1. 2492 g rabbit, skinned, dressed and cut into 8 pieces

  2. 1 tsp. salt, divided

  3. 1/2 tsp. pepper, divided

  4. 1/4 cup olive oil, divided

  5. 2 medium onions, peeled, halved lengthwise and thinly sliced

  6. 2 cloves garlic, minced

  7. 1 bay leaf

  8. 1/2 cup dry red wine

  9. 2 cups canned crushed tomatoes

  10. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Season rabbit pieces with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 2 tbsp. oil in a large skillet. Add rabbit and brown, about 3 minutes per side. Transfer rabbit to plate. Add remaining 2 tbsp. oil to skillet. Add onion and bay leaf and cook, stirring frequently, about 5 minutes until onions are starting to brown. Add wine and boil until reduced by half. Stir in tomatoes, water, remaining 1/2 tsp. salt and 1/4 tsp. pepper. Return rabbit pieces to skillet and bring to a simmer. Transfer rabbit mixture to a large greased baking dish. Cover and bake 30 minutes. Turn rabbit over and bake until tender, about 25 to 30 minutes.


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