Rabbit Fricassee With Tomatoes and White Wine
- 1 rabbit, cut into eight pieces
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, boiled in their skins
- 2 tomatoes, peeled and chopped
- 1 tablespoon unsalted butter
- Season the rabbit with salt and pepper.
- Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time.
- Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally.
- If the sauce gets too dry, add a little water.
- Simmer the garlic cloves in their skins in water for 20 minutes.
- Add the tomatoes to the rabbit, and cook for another 15 minutes.
- Test the rabbit for doneness.
- When it is ready, mash the garlic into the sauce, discarding the skins.
- Swirl in the butter and serve.
rabbit, salt, olive oil, white wine, thyme, garlic, tomatoes, unsalted butter
Taken from cooking.nytimes.com/recipes/3778 (may not work)