Rabbit tastes like chicken
and can be cooked in most ways like chicken, as in this herb-roasted
rabbit with white wine.
Herb-Roasted
Rabbit
- 2 tablespoons olive oil
1 rabbit
1 onion, chopped
1 garlic clove, crushed
2/3 cup white wine
1/2 teaspoon rosemary
2 tablespoons chopped parsley
- In a large, heavy kettle,
heat olive oil and brown cut-up rabbit until golden, about 6
minutes per side.
- Place in a shallow baking
pan. Add chopped onion to the kettle and cook over low heat for
10 minutes, or until softened.
- Add crushed garlic clove
and cook 2 more minutes, stirring. Add white wine, and rosemary;
stirring well.
- Pour the sauce over the
rabbit and bake at 350°F (175°C) for 45 minutes.
Serve sprinkled with chopped parsley.
Makes 4 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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