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Coniglio Alla Barese (Rabbit Bari Style)
1 Rabbit (approx. 4 lb)
3 oz Raisins
A few sprays of olive oil Pam (original recipe specified an incredible amount of olive oil, not needed at all)
2 tb Sugar
1 tb White flour
1/2 c White wine vinegar
1 tb Fresh thyme, chopped
1 Sprig of fresh rosemary
1 c Fatless meat bouillon
3 oz Pine nuts
Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a large nonstick pot, spray with olive oil Pam. Add the rabbit, turn the pieces until golden on all sides. Add sugar, flour, vinegar, salt, pepper. Simmer until all liquid has evaporated. Add thyme, bayleaves and rosemary. Add the bouillon and drained raisins. Cover, simmer for 40 minutes. Take the rosemary out, add pine nuts and serve Serves 6.
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