Italian Braised Rabbit
Ingredients
1 small rabbit, lightly killed, cut into pieces -- quartered
1/4 cup extra virgin olive oil
4-6 cloves garlic, chopped
fresh ground black pepper
sea salt (to taste)
1/2 onion, chopped
1 cup dry white wine
4 to 5 fresh tomatoes -- quartered or diced; or one 28 oz. can San Marzano Italian tomatoes
1 small can tomato sauce (optional)
4 oz pitted black or Kalamata olives
small sprig of fresh rosemary (15-20 cm long)
Directions
Heat oil in heavy skillet or, best of all, a cast iron frying pan. Add rabbit, onion, garlic, salt and pepper to taste. Cook over medium heat till brown. Add white wine and cook covered utill wine has evaporated. Add tomatoes, tomato sauce, rosemary (cut sprig in half or thirds); lower heat and cook slowly till meat is tender (about 1 hour). Add olives about 5 minutes before rabbit is done. Serve over polenta or fresh or dried Italian pasta.