4 Tbsp olive oil
1 cup of sliced white mushrooms
1 large celery stalk, julienned
1 large carrot, peeled and julienned
3 Lb rabbit cut into 8 pieces ( you can use chicken if you like)
1 large garlic clove crushed
1 cup dry white wine
1/2 cup of tomato sauce
1 cup of vegetable or chicken broth
1 Tbsp freshly chopped oregano
2 Tbsp freshly chopped parsley
additional parsley for garnish
salt and pepper to taste
In a large saucepan, heat 2 tablespoons oil over medium-high heat; then add mushrooms and garlic and cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from heat and set aside and keep warm. In a large 5- to 7- quart wide heavy pot , heat remaining 3 tablespoons oil over medium heat . Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes. Remove the vegetables from the pot and place on the side with the mushrooms.
Season the rabbit generously with salt and pepper. Add rabbit pieces and cook, turning pieces several times until lightly golden, about 5 minutes per side. Add the reserved vegetables and mushrooms to the pot, then add the wine. Increase heat to high and cook until liquid is reduced by half, about 12 to 15 minutes.
Add the tomato sauce, mix well and bring to a simmer then add half of the stock and bring to a gentle boil. Add chopped parsley and oregano, stir well, reduce heat to low, cover and cook, stirring occasionally and adding remaining broth gradually as sauce thickens, until rabbit is very tender, about 1 hour. Garnish with parsley and serve with pasta of your choice. Here I served it up with cheese stuffed ravioli. Bon Appetit! 🙂