RABBIT STEW WITH TOMATOES AND GREEN OLIVES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
- Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
- Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 3 grams, Protein 82 grams, SaturatedFat 8 grams, Sodium 1427 milligrams, Sugar 4 grams, TransFat 0 grams
WELSH RABBIT WITH TOMATO
Steps:
- In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.
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