-
1
Preheat the oven to 350 degrees F.
-
2
To a large warmed skillet over medium heat, add 1/4 cup of olive oil.
-
3
Sprinkle the rabbit with salt and pepper, to taste.
-
4
Add the rabbit to the hot oil and brown on both sides.
-
5
Remove the rabbit to a medium-size casserole dish.
-
6
In that same skillet, over medium heat, add more olive oil.
-
7
Add the mushrooms and shallots and saute for about 2 minutes.
-
8
Transfer the mushroom mixture to the casserole.
-
9
Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth.
-
10
You may add a pinch more of salt and pepper if you wish.
-
11
Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours.
-
12
Rabbit meat should pull off easily from the bone with a fork.
-
13
Remove from the oven and serve.
-
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
