Tomato Braised Rabbit
Seared rabbit in tomato vegetable sauce.
2 tsps Worcestershire sauce
2 tbsps salted butter
10 fl oz white zinfandel
1 cup tomato sauce
3 oz baby carrots
1 medium sweet yellow onion
1 cup celery, chopped
2 slices smoked thick cut bacon
1 <span class="measurestring" title="small (2 lb, raw) (yield after cooking, bone removed)">small</span> domestic rabbit
Dice and fry bacon. Remove and set aside.
Salt and pepper rabbit pieces, sear in the rendered bacon fat. Remove and set aside.
Melt butter in same pan, then add chopped onions, chopped celery and chopped carrots, saute until tender.
Stir in wine and reduce. Add Worcestershire sauce and tomato sauce and bring to gentle boil for 5 minutes.
Pour into roasting pan, place rabbit on top of sauce.
Bake in a 325 °F (160 °C) oven for 2 hours or until done.
Serve over mashed cauliflower.
in 1 serving of Tomato Braised Rabbit.
, 12% carbs, 45% protein.
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