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Print this Recipe    Rabbit Red Wine

Rabbit in Red Wine Sauce

1 rabbit, skinned and quartered
1 medium onion, coarsely chopped
2 carrots, coarsely chopped
1 can peeled tomatoes, about 14oz., juice retained and chopped, or 6 Roma
tomatoes, peeled and chopped
4 cloves garlic, crushed with skin on
1 tsp. dried oregano
1 tsp. dried rosemary
1 bay leaf
2 tbsp. tomato puree
salt and freshly ground black pepper to taste
1 bottle good quality red wine
olive oil

Heat olive oil in a large, heavy skillet over medium heat. Fry
rabbit in oil until brown on all sides. Add garlic, onion, carrots
and tomatoes and saute for 5 minutes. Add tomato juices and remaining
ingredients except salt and pepper and bring to the boil. Lower
heat and simmer for about 1 hour or until sauce has reduced by
half. Season to taste. Serve hot with rice or vegetables on the
side.

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