Sunday, February 19, 2006

Mom's Rabbit Stew Recipe

Mom's Rabbit Stew Recipe This is my mom's rabbit stew recipe. I grew up eating wild game and animals that we raised on our 5 acre property in southern New Jersey. Although we raised domestic rabbits for food, Yes, folks I said food, this recipe was one that I remember enjoying many times when my father or one of his friends brought home a catch of wild rabbit. The thick dark and rich tomato and red wine sauce mellowed and enhanced the taste of the game. Mom would serve this dish up with bountiful scoops of polenta. Mom gave me the recipe this weekend and I gave it a try. Not bad for my first attempt. 1 rabbit cut into pieces (preferably wild although domestic will do) 1/4 cup of olive oil 1 yellow onion sliced 4 Garlic cloves peeled and crushed 2 tablespoons of fresh rosemary 2 tablespoons of fresh thyme 2 cups of fresh tomato sauce 2 1/2 cup red wine 2 tablespoons of Tomato Paste 1 cup black and green olives Salt and pepper each side of the rabbit. In a medium to large skillet or stew pot heat the olive oil over medium heat. Add the garlic and saute for 1 minute. Add the onion and cook until the onion is translucent. Add the rabbit and rosemary and thyme Toss with the onion, garlic and oil so that each piece is coated. Cook until the meat is lightly browned. Add the tomato sauce, red wine, and olives. Cook at a simmer for about 30-40 minutes. Cook up some polenta to complete the dish.

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