Sardinian Rabbit from Heirloom Kitchen
Savor authentic Sardinian rabbit: flavored with garlic, bay leaves, white wine, and capers. Perfectly paired with roasted carrots or beets and rich red wine. Yield: serves 4.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
Ingredients
- One 2-pound rabbit, washed and trimmed of all excess fat
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves
- 4 bay leaves
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- ½ cup (120 ml) dry white wine
- ¼ cup (60 ml) white wine vinegar
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons tomato paste
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