| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meats, Italian |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
| 3 |
lb |
Rabbit with liver |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Butter; melted |
| 2 |
oz |
Salt pork; diced |
| 1/3 |
lb |
Onions; peeled and diced |
| 2 |
|
Garlic cloves; mashed |
| 2 |
|
Bay leaves; crumbled |
| 1/4 |
ts |
Black pepper |
| 6 |
tb |
Dry red wine |
| 1 |
lg |
Ripe tomato or |
| 1/2 |
c |
Canned peeled plum tomatoes; chopped |
| 3/4 |
c |
;hot water |
|
|
Salt (optional) |
INSTRUCTIONS
Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the
liver into very small pieces. Combine olive oil, butter and salt pork in a
saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown for 10
minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and
cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover.
Add the tomato and the hot water, stir, and cook slowly for about 1 hour.
Test for doneness, do not overcook. Carefully taste for salt (optional) and
if needed add just a little at this point. When rabbit is cooked, cover and
keep warm until serving time. This dish goes well with any pasta. Spoon the
sauce over both rabbit and pasta.
SOURCE: Leone's Italian Cookbook
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