Rabbit in tomato sauce
A flavoursome meat dish which is served by Ligurian families as a main course without any side dishes.
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SERVINGS
4
PREP IN
2 HOURS 30 MIN.
INGREDIENTS
1 ready to cook rabbit1/4 clove garlic
1 tbsp olive oil
1.8 l unseasoned tomato juice
Salt
Freshly ground black pepper
1 sprig each of basil, marjoram and parsley, finely chopped
HOW TO MAKE IT
- Cut the rabbit up into the individual parts: Haunches, forelegs and back are to be cut or chopped into equal sized pieces. Fat and innards are to be removed.
- Finely crush a quarter of a clove of garlic with a little salt using the end of a knife – there really should only be a hint of garlic in this dish! Fry the garlic in 1 tbsp of olive oil in a stock pot. Add the rabbit parts and sear on a high heat. Season with salt and pour in 1.8 l of tomato juice. Bring to the boil, season again with salt and pepper, add the finely chopped herbs (basil, marjoram and parsley) and simmer gently for about 1.5-2 hours.
- The sauce should not reduce, it must remain liquid. If necessary, add a little water. The taste is important.
