Friday, April 20, 2012

Rabbit over Fettucine

1 whole rabbit
Olive oil
3 cloves of garlic minced
1 carrot, diced
2 celery stalks, diced
1 medium sweet onion, diced
1 cup red wine
1 T fresh rosemary, chopped
1 large can of crushed tomatoes
1# wide fettucine noodles, cooked according to the package
Grated parmesan

Cut the rabbit into 6 pieces. Cover the bottom of a saute pan with olive oil and brown the pieces of rabbit on both sides in the saute pan and set aside.
Now cover the bottom of a stock pot with olive oil and saute the garlic and toss in the bay leaf, carrots, celery and onions and sweat until cooked through. Increase the heat to high and add in the wine. Reduce until there is very little liquid left and then add in the rosemary, tomatoes and the rabbit.
Cover, cook for about 1 hour, remove the lid and let cook for another 20 minutes on low to medium heat.
Serve over fettucine, sprinkle parmesan on top

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