• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, B12, H, D
MineralsNatrium, Chromium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil

  2. 1 Rabbit - (abt 4 lbs) - cleaned, and Cut into 8 pieces, liver reserved

  3. 1 teaspoon 5ml Salt

  4. Freshly-ground black pepper - to taste

  5. 4 Garlic cloves - crushed and minced

  6. 3 Tomatoes - peeled, seeded, (large)

  7. And cut into 1/2" dice, (or 1 (28-oz) can

  8. Tomatoes, drained and crushed)

  9. 1 Tomato paste

  10. 1 section Fresh rosemary

  11. 1 1/4 cups 296ml Dry white wine

  12. 2 tablespoons 30ml Red wine vinegar

  13. 1/2 cup 20g / 0.7oz Fresh basil leaves - torn

Instructions Jump to Ingredients ↑

  1. In a large cast-iron casserole, heat the olive oil until just smoking. Add the rabbit and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside.

  2. To the same casserole, add the garlic and reduce heat to medium. Cook garlic 1 to 2 minutes, until it is softened but not browned. Add the tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.

  3. Return the rabbit to the casserole, cover loosely and cook over low heat for 1 hour, until meat is very tender.

  4. In a small bowl, combine the liver and the vinegar and mash well with a fork. Add the liver mixture to the casserole and cook 10 minutes. Add the basil leaves, remove from heat and serve.

  5. This recipe yields 4 servings.


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