A traditional dish from Spain, rabbit in tomato sauce (otherwise known as Estofado de Conejo en Tomate a la Española!) is quick and simple to prepare. It’s great for entertaining too!
Rabbit in Tomato Sauce Ingredients:
- 1 2lb rabbit (you can substitute chicken if that’s more your speed)
- 1/3 cup of white wine (my general rule: whatever white you enjoy drinking, use in your cooking!)
- 1 large white onion, chopped
- Salt to taste
- Pinch of chili powder
- Wash the rabbit very well, dry with paper towel and then cut the rabbit into medium (read: bite-sized) pieces.
- Heat up some Extra Virgin Olive Oil in a frying pan and add the rabbit. Brown each side evenly.
- Add the chopped onion, salt, chili powder and cook for an additional 15 minutes
- Add the white wine and let it reduce to half on a low simmer
- Add the Mediterranean sauce (recipe below) and cover with lid
- Cook this for at least an hour on low heat so all the flavours can meld. To me, this is even better served the next day!
Mediterranean Sauce (Uncooked Sauce)
This sauce is so simple and so delicious!
- 5-6 fresh, ripe Italian tomatoes
- 1 clove garlic
- Handful of fresh Basil
- 1-2 tablespoons of Extra Virgin Olive Oil
- Peel skin off the tomatoes and cut into small cubes
- Roughly chop the Basil and slice the garlic clove finely
- In a bowl, add the tomatoes, basil and garlic. Pour the olive oil over the mixture, add salt and pepper to taste and stir.
Done! The sauce is ready to go and it is so versatile: Top bruschetta with it, pasta, fish or chicken.