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Serves : 4

How to Make It

Step 1    

In a large enameled cast-iron casserole, pour the olive oil over the rabbit and turn to coat. Season with salt, pepper and cayenne. Add the onion, garlic, sage and rosemary to the casserole.

Step 2    

In a glass measuring cup, use a fork to blend the wine with the tomato paste; pour over the rabbit. Cover and bring to a simmer, then cook over low heat, turning the rabbit pieces a few times, until the loin is just cooked through, about 25 minutes. Transfer the loin pieces to a plate and cover with foil. Continue cooking the rabbit until the legs are tender, about 35 minutes longer. Add the legs to the loin pieces.

Step 3    

Boil the pan juices until thickened and flavorful, about 8 minutes. Return the rabbit to the casserole and reheat in the sauce. Season with salt, pepper and cayenne and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.

Serve With

Fresh noodles, dried egg noodles or crusty bread.

Suggested Pairing

This dish calls for a rich, ripely fruity and earthy Rhône white that can stand up to the strong rabbit flavor and the aromatic sage and rosemary.

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