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Rabbit in Red Sauce



  • 1 rabbit
  • 2 onions
  • 3-4 ripe tomatoes
  • 1 cup of olive oil
  • ½ cup red wine
  • Salt, pepper


Wash the rabbit, cut into portions and leave to drain. Heat the oil in a saucepan, add the meat and cook until browned all over. Add wine and roughly chopped onions, minced tomatoes, salt, pepper and a cup of water. Lower heat and let the meat simmer. Keep an eye on its progress and, if necessary, add additional water. When the meat is tender and the sauce has thickened, turn off the heat. Serve the dish with French fried potatoes.

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