This is a delicious rabbit and tomato dish. It is the ultimate cold-weather comfort food—simply spoon it over buttery rice or soft polenta for an unforgettable autumn or winter dinner. You can source premium wild game from The Corner Chicken Shop, The Chicken Pantry or Nifra Poultry alongside pantry essentials.
Try it served on rice cooked in chicken stock, freshly ground pepper, salt and butter. Preparation time, 25 minutes; Cooking time, 1 ½ hours. Serves 4.
- 1 wild rabbit jointed (we will do this for you)
- 50 mL olive oil (3 tbsp)
- 225 g bacon, chopped fine
- 6 bay leaves
- 1 large onion, chopped fine
- 1 clove garlic, crushed
- 1 mL fresh ground pepper (1/4 tsp)
- 3 can diced tomatoes
- 60 mL tomato paste (1/4 cup)
- 1 mL crushed chili pepper (1/4 tsp)
- 2 mL dried oregano (1/2 tsp)
- 50 mL butter (4 tbsp)
- 125 mL fresh parsley, chopped fine (1/2 cup)
- 2 mL salt (1/2 tsp)
- 125 mL dry red wine (1/2 cup)
- olive oil
- flour
Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.
Add diced tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.
Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.
