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3-4
½ rabbit; 1 carrot; 3-4 peeled tomatoes; 1 white onion; 2 cloves of garlic; 2-3 rosemary sprigs; ¼ cup of dry white wine; ½ cup heavy cream (optional); 1 tbsp. of olive oil; 1 tsp. of sugar; salt; black pepper
Rabbit With Rosemary (Provence Style)
To cut the rabbit in to pieces and brawn in mixture of melted butter and rabbit fat until golden all around over high heat. Add and cook the onion cut into segments and carrots sliced diagonally. Pour in the wine, add the tomatoes, garlic, rosemary, and bring to a boil, add salt and sugar if needed, pepper and cook covered over low heat for 1 hour. Mix a soup ladle of cooking juices from the pan with the cream and pour back into the pan, heat up, remove from heat and let stand, covered for 10 minutes. Serve with couscous or polenta.
