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daily recipe!
HEARTY RABBIT AND TOMATO CASSEROLE
Servings: 4 servings
2 tsp oil
7 oz rabbit pieces
1/2 cup dry red wine
2 medium tomatoes, chopped
1 medium carrot, sliced
2 tsp orange rind, grated
1 bay leaf
1 tsp oregano leaves, dried
2 tsp white vinegar
1 small chicken stock cube, crumbled
1 cup water
2 tsp cornstarch
1/4 cup water (extra)
Directions: heat oil in a frying pan, add rabbit, cook, turning, until lightly browned all over. place rabbit in an oven proof dish. add wine to pan, cook, stirring, for 1 min, pour wine over rabbit. add tomatoes, carrot, rind, bay leaf, oregano, vinegar, stock cube and water to dish, cover, bake in moderate oven for about 1+ hours or until rabbit is tender. remove rabbit from dish, keep warm. pour vegetable mixture into a saucepan, stir in blended cornstarch and extra water, stir constantly over heat until mixture boils and thickens. place rabbit in serving dish, pour sauce over rabbit. posted by sue rykmans. nyc nutrilink: n0^00000,n0^00000,n0^00000,n0^00000,n0^00000 nyc nutrilink: n0^00000,n0^00000,n0^00000,n0^00000,n0^00000 nyc nutrilink: n0^00000,n0^00000,n0^00000
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