RABBIT IN RED WINE AND GARLIC SAUCE

INGREDIENTS

• 1kg rabbit

• 1 cup dry red wine

• 1 tablespoon brown sugar

• 3 bay leaves

• 4 cloves garlic, sliced

• 1 tablespoon chopped fresh thyme

• 2 tablespoons olive oil

• 1 onion, chopped

• 200g prosciutto , chopped

• 410g can tomatoes

• 2 tablespoons tomato paste

• 500g lasagnette pasta 

RABBIT IN RED WINE AND GARLIC SAUCE METHOD:

Cut rabbit into 8 portions, and combine with wine, sugar, bay leaves, garlic, and thyme in a bowl. Cover, and refrigerate for 2 hours, stirring occasionally. Remove rabbit from marinade, drain well; reserve marinade.

Heat oil in the pan, add the rabbit, cook until well browned all over, and remove from pan. Add onion and prosciutto to the pan, and cook, stirring, until the onion is soft. Add undrained crushed tomatoes and paste, cook, stirring, for 3 minutes.

Stir in reserved marinade, bring to a boil, and boil for 2 minutes. Return rabbit to pan, simmer, covered, for 1 hour, remove the cover, and simmer further 15 minutes or until sauce is thickened.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drainServe pasta with rabbit and sauce.

Serves 4.

Note: Rabbit can be cooked 2 days ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

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