Rabbit Fricassee With Tomatoes and White Wine

1. 1

   Season the rabbit with salt and pepper.

2. 2

   Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time.

3. 3

   Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally.

4. 4

   If the sauce gets too dry, add a little water.

5. 5

   Simmer the garlic cloves in their skins in water for 20 minutes.

6. 6

   Add the tomatoes to the rabbit, and cook for another 15 minutes.

7. 7

   Test the rabbit for doneness.

8. 8

   When it is ready, mash the garlic into the sauce, discarding the skins.

9. 9

   Swirl in the butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.