Sunday, 26 October 2008

Rabbit with Peppers

This tasted good but trying to find Rabbit is easier said than done around here, and the meat is quite bony. Glad i tried it, but I won't be rushing to do it again.

You Need:

1 Rabbit - cut into pieces
1 Carrot - chopped
1 Onion - sliced
1 sprig Sage - chopped
1 sprig Rosemary - chopped
5 tablespoons White Wine Vinegar
1/2 Red Pepper - seeded and sliced
1/2 Green Pepper - seeded and sliced
1/2 Yellow Pepper - seeded and sliced
3 Tomatoes - peeled, seeded and chopped
salt and pepper
6 tablespoons Olive Oil
1 oz Butter

Heat half the Olive Oil and the Butter in a large pan and add the Carrot, Sage and Rosemary. Cook over a low heat for 5 minutes. Add the Rabbit and increase heat to medium. Cook for 10 minutes, turning frequently until browned all over. Season with salt and pepper, the mix the White Wine Vinegar with 5 tablespoons of water and add to the pan. Cover, reduce heat to low and simmer for 60 minutes.

With 30 minutes to go, heat the remaining Olive oil in a pan and cook the Peppers and Onion over a low heat for about 15 minutes until softened. Add the Tomatoes, reduce the heat to low, cover and simmer for another 10 minutes or so until all the veg is cooked. Season to taste, the add to the Rabbit pan for the final 5 minutes of cooking.

Serve with Polenta or Mashed Potatoes and any vegetables you fancy. I chose Brussels Sprouts with Almonds

Feeds 3

No comments:

Blog Widget by LinkWithin