Variety Meats: Rabbit Red Wine by Recipe Cottage

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	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.