Tip:
Highlight text to annotate it
X
Weeks after other hunting seasons are over, rabbit hunting continues.
Bag limits are generous and the meat is lean and tasty.
So today we're offering up a rabbit recipe with an Italian twist...
...that has the added advantage of being a really simple dish to make!
Dust the pieces of rabbit with enough flour to coat, then season them with salt and pepper.
Heat olive oil over medium-high heat, add the rabbit and cook for approximately three minutes per side.
Remove the meat and set it aside.
Add onions, mushrooms and garlic to the skillet, reduce the heat to medium, and cook for five minutes, stirring occasionally.
Add drained tomatoes, wine and tomato paste to the vegetables and bring to a boil.
Return the meat to the pan, tucking the pieces into the sauce.
Cook on medium-low heat, partially covered, until the meat is tender.
Serve over cooked fettuccine or rotini pasta.
With this dish as the payoff, the whole family will be encouraging their rabbit hunter to spend even more time afield!