I tried Basque rabbit for the first time in a Basque restaurant at my home town.
It was my first encounter with this type of taste. Generally, I rarely make rabbit meat at all. A little pity, because it is really tasty and very healthy. This time I happened to get some rabbit meat so I had to prepare something from it.
At home, my mother always makes a rabbit in cream sauce with vegetables. I wanted to get away from this taste a bit.So, I decided to replicate the Basque rabbit from the restaurant. I served the cooked rabbit with noodles.
Ingredients rabbit in tomato sauce.
- 1,1 kg of rabbit
- 1 can of tomatoes (400 g)
- 1 tablespoon of oil (sunflower)
- 2 large cloves of garlic
- 60 g of black olives
- 3 branches of fresh rosemary
- 150 ml semi-sweet white wine
- 200 g of cherry tomatoes
- 2 flat teaspoons of salt
- 300 ml vegetable broth
- 1/6 teaspoon of black pepper
- 2 bay leaves
- pasta for serving
How to prepare rabbit in basque-style.
Pour the oil into a large cooking pot. Wash, drain and season the rabbit meat and arrange it in the pot. Add rosemary and sliced garlic. Fry over medium heat for 5 minutes. After 5 minutes pour the white wine over it. Do not reduce the heat until the wine evaporates.
After evaporating the wine, add the tomatoes from the can but cut them up into cubes before. Also add the vegetable broth, olives, bay leaf, salt, pepper and cherry tomatoes. Reduce the heat and simmer until the sauce gently thickens and the meat is soft.
Serve with pasta.
Good to know when making rabbit.
The canned tomatoes, which I used were cut into pieces. If you buy whole ones just simply cut them up.
As for the wine, I used semi-sweet. Dry white wine will also work for this dish.
Do you like tomatoes? If yes, try our recipe for Chilli con carne.