Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Frying rabbit (to 3 lb.) 1/3 c Sweet vermouth
-- cut in pieces 1 Bay leaf
Salt, pepper and nutmeg 1/4 ts Whole allspice
1/4 c Butter or margarine 1/4 ts Black peppercorns
1 md Onion; finely chopped 1/4 c Small white pickled onions
1 Garlic clove -- drained
-- minced or pressed 1/2 c Whipping cream
8 oz Can tomato sauce

Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter
over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven.
Add rabbit, about half at a time, and brown well; remove when browned.

To same pan, add chopped onion and cook, stirring, until soft. Mix in
garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns;
then add rabbit pieces and pickled onions. Bring to a boil; cover,
reduce heat, and simmer until rabbit is very tender (50 to 60
minutes). Remove to warm serving dish; keep warm.

Skim fat from cooking liquid, if necessary. Add cream and bring to a
boil over high heat; continue to cook, stirring, until sauce is
slightly reduced and thickened. Taste and add salt, if needed. Pour
sauce over rabbit.

Yield: 4 to 6 servings.

A rabbit stew in the style of Bologna. In _Sunset Italian Cook Book_
by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA:
Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Typed
for you by Cathy Harned.
Submitted By CATHY HARNED On 11-28-94

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