Ingredients
For 4 persons-
Rabbit
800 gr -
Onion
1 chopped -
Garlic
1 clove -
Red wine
1 cup -
Peeled tomatoes
600 gr -
Vegetable stock
2 ladles -
Rosmary
1 Brach -
Bay leaves
2 -
Extra virgin olive oil
3 tablespoons -
Salt and pepper
q.s.
Preparation
Put the vegetable stock on.
Brown onion and garlic with a little oil inside a pan.
Add the bay leaves and rosemary sprigs.
Rinse the rabbit pieces with cold water and, after having dried thoroughly, coat with flour and put inside the pan.
Sear for 10 minutes, stirring from time to time.
Season to taste, remove the garlic and simmer with wine until reduced.
Add the peeled tomatoes and the vegetable stock.
Simmer for about an hour.
Add some more stock if required.
Once cooked, stand for a few minutes before serving your rabbit chausser.