Rabbit stew with tomato sauce
Instructions
In a saucepan heat the saucepan, heat oil and the rabbit cut into pieces.
When they are coloured, then toss them into a dish and keep them covered in hot.
Blanched for one minute the tomatoes, Peel, remove the seeds, cut the flesh into small cubes and along with thinly sliced onion flavored in the Pan where you browned the meat.
Simmer uncovered for 20 minutes.
Then add the rabbit and the clove of garlic crushed.
Add salt and pepper.
Cover and cook over low heat for an hour.
Before serving sprinkle with chopped fresh basil.
Accompanying wines: Alto Adige Merlot DOC, Riviera Dei Fiori, Alezio Rosato DOC Rossese DOC.
