Recipe information
Yield
4 Servings
Ingredients
1
4
1
1
4
3
2
1
1
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Preparation
Step 1
Preheat oven to 350°. Season rabbit with salt and pepper. Heat 2 Tbsp. olive oil in a large ovenproof pot over medium-high heat. Working in batches, cook rabbit until golden brown, 2–3 minutes per side. Transfer rabbit to a plate. Add remaining 2 Tbsp. oil to pot. Add onions; sauté until beginning to soften, about 4 minutes. Add garlic, oregano, and basil; reduce heat to medium and cook, stirring often, until soft, about 3 minutes. Add wine; simmer until slightly reduced, about 2 minutes. Crush tomatoes by hand; add to pot with juices from can. Add 1/2 cup water; bring to a boil. Season lightly with salt and pepper. Return rabbit to pot; cover.
Step 2
Transfer pot to oven and braise until meat is tender and almost falling off the bone, about 1 1/4 hours. Transfer meat to a platter. Reduce sauce in pot over medium-high heat until thickened, about 10 minutes. Season with salt and pepper. Pour sauce over rabbit.