Rabbit Sauce
Ingredients
4 pounds Rabbit -- cut up
3 Tablespoons olive oil
2 1/2 Tablespoons lemon juice
2 pieces lemon zest -- each 1/2 x 2 inches
2 cloves garlic -- bruised
1 teaspoon rosemary
1 each bay leaf
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
1/4 cup olive oil
1/2 cup onion -- finely chopped
1/2 cup carrot -- finely chopped
1 cup dry white wine
2 cups chicken broth
1 can tomato puree -- 14 oz
1/2 teaspoon parsley -- chopped
Directions
In a large bowl, combine the rabbit, oil, lemon juice and zest, garlic, rosemary, bay leaf, salt and pepper; toss to coat. Cover and marinate, refrigerated at least 3 hours or overnight.
Scrape marinade ingredients off pieces of rabbit; reserve. Pat rabbit dry with paper toweling. Dust very lightly with flour. Heat a thin layer of olive oil in a Dutch oven; lightly brown the rabbit on all sides. Set aside on a platter. Scraper the reserved marinating mixture into the skillet; add the onion and carrot; saute, stirring until begetables are tender and golden. Add the wine; boil, stirring to scrap up any browned bits from bottom of pan.
Add the chicken broth to the pan; add the tomatoes. Heat to a slow simmer. Add the rabbit pieces and cook, rightly covered over very low heat 1 1/2 hours. Remove rabit from sauce. Cook sauce, uncovered, until slightly reduced. Season with salt and pepper. Add parsley.
Serving Ideas : Serve on Spinach noodles
NOTES : Three ways of serving:
1) Serve the rabbit alone and save the sauce for another night with pasta
2) Use any leftover meat to serve in the sauce the next night.
3) Serve the rabbit in the sauce over noodles.