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3 T Olive oil
20-25 ripe plum tomatoes (peeled & seeded)
2 Med. Spanish onions - sliced thin
3 cloves garlic - finely minced
1/2 teasp. crushed pepper (Black)
1 teasp. crushed fennel
3 branches rosemary
3 branches thyme
1/4 cup honey
1 cup Reisling
3 cups tomato juice
1/2 cup capers
S & P to taste1)

In a preheated medium stainless steel sauce pan place the olive oil, garlic, thyme and rosemary. Gently cook until the garlic just begins to become toasty looking.2) Add the onions and continue to cook gently until soft & sweet. Remove herb sprigs and add tomatoes and cook an additional 8-10 minutes until tomatoes loose their rawness.3)

Add the remaining ingredients and simmer 10-15 minutes and adjust the seasoning.To serve: A) Saut‚ the boneless rabbit pieces
B) Deglaze with Riesling wine
C) Top with tomato sauce
D) Simmer until the rabbit is tender
E) Serve with stuffed cherry tomatoes, sauteed greens and sauteed polenta triangles. Garnish with fava beans and sping herbs

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