Time
1 hour 30 minutes
Serves
4
Difficulty
Easy
Ingredients
800g rabbit, cut into pieces
1 glass of white wine
1 onion
a few bay leaves
2 sprigs of rosemary
600g canned whole peeled tomatoes
extra virgin olive oil
flour, to coat the rabbit
salt and pepper, to taste
Method
In a wide saucepan, soften the finely-chopped onion with olive oil.
Dip the rabbit pieces in flour, and when the onion is transparent, add to the onion. Increase the heat and brown evenly on all sides.
Season with salt and pepper. Add the herbs and the white wine. Let the wine evaporate over high heat.
Then add the canned whole peeled tomatoes and their juice. Crush them in the pan with the back of a spoon. Lower the heat and cook covered for about 50 minutes to an hour.
If the rabbit dries up too much, add a little vegetable stock.
When tender, serve the rabbit in the tomato sauce on a serving dish.
