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Tomato Braised Rabbit
Seared rabbit in tomato vegetable sauce.
2 slices smoked thick cut bacon
1 medium sweet yellow onion
2 tsps Worcestershire sauce
10 fl oz white zinfandel
1 <span class="measurestring" title="small (2 lb, raw) (yield after cooking, bone removed)">small</span> domestic rabbit
2 tbsps salted butter
1 cup celery, chopped
1 cup tomato sauce
3 oz baby carrots
Dice and fry bacon. Remove and set aside.
Salt and pepper rabbit pieces, sear in the rendered bacon fat. Remove and set aside.
Melt butter in same pan, then add chopped onions, chopped celery and chopped carrots, saute until tender.
Stir in wine and reduce. Add Worcestershire sauce and tomato sauce and bring to gentle boil for 5 minutes.
Pour into roasting pan, place rabbit on top of sauce.
Bake in a 325 °F (160 °C) oven for 2 hours or until done.
Serve over mashed cauliflower.
in 1 serving of Tomato Braised Rabbit.
, 12% carbs, 45% protein.
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