This hearty meal will satisfy all stomachs.
In a large braising pan, over medium heat, brown all joints of rabbit until golden brown, set aside.
Sauté the chopped herbs for 5 minutes or until softened, then add the rabbit back into the pan turning the heat to high. Add the white wine, and reduce a little. Then add the tomato puree and the stock bring to the simmer.
Place a lid over the pan and simmer very slowly until the rabbit is tender. This should take about 1 hour.
When tender, remove the rabbit and cool a little. Pick meat from bones, breaking flesh into large chunks, and add back into the sauce.
Bring back to the boil add a handful of chopped parsley. Serve with freshly cooked Stracci pasta.
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