Serves: 4
Total Calories: 56
Marinate rabbit in diced garlic, white wine, and seasonings. Let stand in refrigerator overnight. Brown marinated rabbit in oven and drain excess oil and liquid.
SAUCE
In separate pan sauté diced garlic and diced onion in olive or vegetable oil. Cook until tender. Add tomato paste. Add cracker crumbs to form a paste. Add chicken broth or stock to mixture to thin out, slowly at first to avoid lumps. Simmer over low heat for approximately 30 minutes to break down cracker crumbs, adding more stock as necessary. At this point, if desired, add a browning agent to darken the sauce such as Kitchen Bouquet. Add white wine to finish sauce. Pour over baked rabbit. Bake in hot oven until rabbit is tender. Oven should be hot enough to continue bubbling sauce lightly.
This Conejo En Salsa (Rabit) recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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