Ingredients:
- 2 rabbits cut into pieces
- 1 large onion chopped (medium)
- 2 cloves of garlic chopped (fine)
- Salt & pepper to taste
- 1 large tomato coarsely chopped (can be canned)
- 1/3 cup of white wine
- 2/3 cup of water
- 1 Tsp of oil
Optional: mushrooms and/or carrots
I want to use either “Pinot Blanc” or “Riesling” and decided to use a “Riesling” from the “Trimbach” winery.
Cut the rabbit in pieces and dredge them in a mixture of salt, pepper and flour to give them a light coating. Heat the oil in the pan and fry the pieces of rabbit to give them a nice browned color; set the rabbit aside and fry the onion and garlic along with the remnants from frying the rabbit. Finally add the wine, water and tomato. Put rabbit back in pan and let simmer until fork tender. I simmered mine about three hours and added wine and water to keep the mixture a thick sauce. If you want to add carrots, do so after you start to feel the rabbit starting to tenderize; mushroom should be added roughly 15 minutes before serving; adjust salt & pepper to your taste.
If the rabbit is tender but the gravy isn’t thick enough to your taste, you can mix 1 teaspoon of flour with some of the broth and pour this mixture into the gravy while stirring; should thicken in 10-15 minutes.