Hearty rabbit and tomato casserole

4 servings

Ingredients

Quantity Ingredient
2 teaspoons oil
7 ounces rabbit pieces
½ cup dry red wine
2 mediums tomatoes; chopped
1 medium carrot; sliced
2 teaspoons grated orange rind
1 bay leaf
1 teaspoon dried oregano leaves
2 teaspoons white vinegar
1 small chicken stock cube, crumbled
1 cup water
2 teaspoons cornstarch
¼ cup water (extra)

Directions

Heat oil in a frying pan, add rabbit, cook, turning, until lightly browned all over. Place rabbit in an oven proof dish.

Add wine to pan, cook, stirring, for 1 min, pour wine over rabbit.

Add tomatoes, carrot, rind, bay leaf, oregano, vinegar, stock cube and water to dish, cover, bake in moderate oven for about 1+ hours or until rabbit is tender. Remove rabbit from dish, keep warm.

Pour vegetable mixture into a saucepan, stir in blended cornstarch and extra water, stir constantly over heat until mixture boils and thickens.

Place rabbit in serving dish, pour sauce over rabbit.

Posted by Sue Rykmans.

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