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Confit Rabbit Ragu
1 Whole rabbit; skinned and cut up into serving size pieces w/liver
2 tb Oil
1 tb Butter
1/2 md Onion; finely chopped
3 lg Cloves garlic; chopped
1/4 c Wine vinegar
1 md Tomato; seeded and chopped
1/2 ts Salt & pepper to taste
3 tb Water
In a deep skillet, heat 2 tb oil and butter. Put in the rabbit, cover
and roast approximately 30 minutes.
When nicely browned, remove from skillet and add onion and garlic.
Deglase the skillet with 1/4 c vinegar. Add tomato, 3-4 tb water,
salt & pepper to taste. Put the rabbit back into the skillet and
simmer for a short time before serving.
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