1 cut-up fryer1/4 cup tomato paste
3 Tbsp pure olive oil
1/4 tsp crushed red pepper
4 ounces bacon
1/2 tsp oregano
6 Bay leaves
4 tsp butter
1 cup finely chopped onion
1/2 cup finely chopped parsley
1 glove garlic
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup dry red wine
4 cups canned stewed tomatoes
flour (to coat)
Olive oil (for browning)
|
|
Place the olive oil in a deep sauce pan over medium heat. Chop the bacon finely and add it and the bay leaves to the hot oil. Add the chopped onion and cook until it is a little past golden brown. Chop the garlic and add it and the pepper to the saucepan. Cook until the mixture is well browned.Add the stewed tomatoes, tomato paste, red pepper, oregano, butter, and salt. Bring the mixture to a boil, remove from heat, and let stand until the rabbit is added.
Flour the sections of rabbit and gently brown them in a separate frying pan in olive oil. When brown add the red wine. Simmer for five minutes then add rabbit and wine to the saucepan containing the cacciatore sauce. Simmer the rabbit in this saucepan for 20 minutes, or until tender.
Leone's serves rabbit caccciatore with rice cooked in beef stock, and seasoned with saffron, freshly ground pepper, and butter.
|
|
|
