Rabbit Sauté
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INGREDIENTS 3 tablespoons olive oil
2 rabbits, cut into serving pieces
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 (16-ounce) cans tomato sauce
1 teaspoon thyme
4 bay leaves
1 teaspoon sweet basil, rubbed
1 teaspoon dry parsley
1 can black olivesHeat olive oil in large skillet and brown rabbit, garlic and onions. Remove rabbit and drain on paper towels.
Pour in wine and bring to a boil. Add tomato sauce, thyme, bay leaves, sweet basil and parsley. Stir well; return rabbit to skillet. Cover and simmer 30 minutes. Add olives and simmer 10 additional minutes.
Serve over a bed of rice.