Rabbit And Herb Stew (Recipe)

Ingredients

1.2kg (2lb 8oz) rabbit, cut into 8 pieces

125kg (4oz)  plain flour, seasoned with salt and pepper

125ml (4fl oz) vegetable oil

1 onion, finely chopped

60g (2oz) sliced button mushrooms

1/2 tsp tomato paste

1 clove garlic, chopped

Salt and freshly ground black pepper to taste

500ml (16fl oz) chicken stock

8 ripe tomatoes, peeled, seeded and chopped

15g (1/2oz) chopped fresh herbs (rosemary, marjoram, parsley etc.)

Steps

1.  Coat the rabbit in the flour, shaking off any excess.  Heat about 125ml (4fl oz) oil in a large frying pan on high heat.  Brown the rabbit on all sides.  Remove from the pan with a slotted spoon and drain on paper towels.  (Cook the rabbit in batches if necessary to avoid crowding the pan.)  Drain excess oil from the pan.

2.  Add the onion to the pan and cook over low heat until soft.  Increase heat and add the mushrooms.  Continue to cook, stirring frequently, for about 5 minutes.  Add the tomato paste and garlic, and stir to mix.  Transfer to a flameproof casserole dish or a Dutch oven, add the rabbit and season with salt and pepper.

3.  Add the stock (it should be enough to barely cover the rabbit) and simmer gently on the hob for 45 minutes.

4.  Add the tomatoes and cook for another 10 minutes.  Add the chopped fresh herbs and season to taste.  (The meat should be tender and coming off the bone.)  Serve the meat on a platter or on individual dishes with the sauce spooned over.

From : Low-Carbo Cooking