Coniglio alla cassia
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Coniglio alla cassia
  Italian  
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48016. Report a problem with this recipe.
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      Title: Coniglio alla cassia
 Categories: Meats, Italian
      Yield: 4 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      3 lb Rabbit with liver
      3 tb Olive oil
      2 tb Butter; melted
      2 oz Salt pork; diced
    1/3 lb Onions; peeled and diced
      2    Garlic cloves; mashed
      2    Bay leaves; crumbled
    1/4 ts Black pepper
      6 tb Dry red wine
      1 lg Ripe tomato or
    1/2 c  Canned peeled plum tomatoes;
           -chopped
    3/4 c  ;hot water
           Salt (optional)
 
   Cut the rabbit into 6 pieces.  Wash and dry the rabbit well. Chop the
  liver into very small pieces. Combine olive oil, butter and salt pork
  in a saucepan; heat.
   Add onions and cook, to medium brown.  Add rabit pieces and brown
  for 10 minutes.  Add garlic, bay leaves, black pepper, and chopped
  liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
  for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
  cook slowly for about 1 hour. Test for doneness, do not overcook.
  Carefully taste for salt (optional) and if needed add just a little
  at this point. When rabbit is cooked, cover and keep warm until
  serving time. This dish goes well with any pasta. Spoon the sauce
  over both rabbit and pasta.
  




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Recipe ID 48016 (Apr 03, 2005)

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