Herbed Rabbit in White Wine
Rabbit was the meal enjoyed at family gatherings. Usually lead by a pasta dish and flanked by a garden salad dressed with olive oil and homemade red wine vinegar, the tender meat of the rabbit would easily fall from the bone and the gravy would be sopped up by thick Italian bread. The final act was always cheese, fruit, and walnuts.
Serves four.
Step 1 | In paper or plastic bag combine ¼ cup flour, ½ tsp. salt, and pepper. Add rabbit pieces to mixture and shake to coat. In 10-inch skillet cook bacon until crisp then drain, reserving drippings in pan.
Step 2 | Crumble bacon and set aside. Brown rabbit in skillet with reserved drippings, for about 5 minutes on each side.
Step 3 | Add in your onion, wine, water, lemon juice, ½ tsp. salt, marjoram, and oregano. Cover and let simmer for about 1 hour or until meat is tender.
Step 4 | Sprinkle with parsley and crumbled bacon.
Serve and enjoy!