Rabbit Stew

Ingredients:

• 3 tablespoons Olive oil
• 1 Large rabbit
• Fresh rosemary few sprigs
• 5 Fresh sage leaves
• 1 cup Dry red wine
• 2 Bay leaves
• 1 Onion
• 1 carrot
• 1 Celery stalk
• 7 ounces Bacon
• 1 tablespoon Butter
• 1 teaspoon Tomato paste
• Salt and freshly ground pepper to taste
• 1 cup Beef or game broth (preferably home-made)

Directions:

Preheat the oven to 350 degrees F./ 180 degrees C.

In an oven-proof casserole, heat the olive oil and add the rabbit pieces and herbs. Brown it on all sides, over moderate heat, for 10 minutes. Add the wine and bake, covered, for 1 hours. Turn once.

Peel and coarsely chop the onion and carrot. Chop the celery and bacon. Melt the butter in a skillet and sauté the vegetables and bacon over medium heat until tender, about 10 minutes. Mix in the tomato paste, stock, salt and pepper to taste. During the last 30 minutes of baking, add this mixture to the rabbit.

When the rabbit is done, remove it and transfer it to a serving plate. Discard the bay leaves. Tent with aluminum foil to keep it warm. Remove the vegetables from the casserole with a slotted spoon and puree them in a blender. Return the puree to the pan. Mix well and reheat over the stove to warm. Spoon the sauce over the rabbit and serve.