Description
The perfect winter dish, this twist on a traditional fricassee substitutes rabbit for chicken, adding a depth of flavor that makes for a rich, savory meal. If you cannot find a whole rabbit, or prefer the legs, you can substitute individual pieces—just make sure you have enough meat for four people.
Ingredients
Scale
- 1 whole rabbit, cut into pieces, or rabbit parts
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, boiled in their skins
- 2 tomatoes, chopped
- Juice of 1 lemon
- 1 tablespoon unsalted butter
Instructions
- Season the rabbit pieces with salt and pepper
- Heat oil in a large, heavy skillet. Add the shallot pieces and cook until golden.
- Add the rabbit, brown in batches. Set aside on a plate if there is not enough room for everything to fit in the pan.
- Add the wine, scraping up the juices, sprinkle with thyme. Return cooked rabbit pieces to pan.
- Reduce heat, cover and simmer for twenty minutes, turning occasionally. If the sauce becomes dry, add a bit of water.
- Simmer the garlic cloves in their skins in water for 20 minutes.
- Add the tomatoes to the rabbit, squeeze the lemon over the pan, and cook for another fifteen minutes.
- Test for doneness.
- When the rabbit is fully cooked, mash the garlic into the sauce, discarding the skins.
- Add the butter to the sauce and serve.
Notes
This can be served over egg noodles or another type of pasta. I have had them with baked sweet potatoes on the side, which is also delicious.
- Prep Time: 10 mins
- Cook Time: 45 mins