This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy!
1 2-3 Lb rabbit, cut into 6-7 pieces
2 Tbs olive oil
2 onions, sliced
1 cup whole button mushrooms or baby Bella mushrooms
1/4 cup tomato purée
1 Tbs fresh thyme leaves or 1tsp dried thyme
2 cup dry white wine
2 cups chicken stock
3 tomatoes, quartered and deseeded
tarragon leaves or chopped parsley for garnish
Season the rabbit with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the rabbit over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side. Add a the onions and mushrooms to the pan, stirring occasionally until they have a little color and are beginning to soften, 6-8 mins. Stir in the tomato purée and white wine, then pour in the stock.
Return the rabbit to the pan and bring to a simmer. Add the thyme and place a lid on the pan reduce heat to low and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender. To finish, skim the sauce of any further excess fat, then add the tomatoes. Simmer, without the lid, for a further 5-7 minutes to soften them. Taste to check seasoning and add salt and pepper as needed. Serve garnished with fresh herbs and crusty bread or white rice. Bon Appetit!