Ischian-style Rabbit

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• extra-virgin olive oil, 1/4 cup
• 1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved
• 1 teaspoon salt
• ground black pepper
• 4 teaspoons garlic, minced
• 1 (28 ounce) can tomatoes, drained and crushed
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon rosemary
• 1 1/4 cups dry wine
• 2 tablespoons red wine vinegar
• 1/2 cup fresh basil leaf, torn

Recipe

• 1 brown rabbit well on all sides in a large frying pan with olive oil.
• 2 season with salt and pepper, remove and set aside.
• 3 to the same pan, add garlic over medium heat.
• 4 cook 1 to 2 minutes.
• 5 stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
• 6 return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
• 7 in a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
• 8 add the basil leaves and serve immediately.