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 Rabbit and Bell Pepper Casserole | Status Approved | | Name |  Rabbit and Bell Pepper Casserole | | Category | Meats, European, Italian | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 45 - 50 minutes | | Introduction | | Rabbit meat is light and good for everyone from kids to 90 year old kids. This recipe is very easy, but still delicious and flavourfull. | | Ingredients | | 1 rabbit (about 2 pounds)
2 red bell_peppers
2 yellow bell_peppers
2 scallions
1 Tbsp dried chives
1 Tsp dried marjoran
1 Tbsp dried bay leaves
1 can (16oz) tomato puree
1 Tbsp tomato paste
1/4 cup white wine
4 Tbsp Extra virgin olive oil salt | | Directions | | Step: 1 | With a meat clever, chop the rabbit in small chunks and put into a flame proof casserole along with wine, oil, tomato puree tomato paste. Clean and deseed the bell peppers,cut into strips and add to the casserole. Finely chop scallions and add to the pot along with the herbs. Turn the heat to low under the casserole and cook, covered, adding some lukewarn water if the sauce becomes too thick, for about 45 minutes or untill the meat is tender. Adjust salt according to your taste and serve. Note: If you do not like rabbit, you can use chicken instead. |
Time submitted: Sunday, January 29. 2006 at 16:22:45 Contributed By: guido
Rate It| Average score: 4.25 () votes: 4 |  |  |  |  | |  | Comments
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