- ⅓ cup olive oil
- 2 whole rabbits, each cut into 4 to 6 serving size pieces, as preferred
- Salt and freshly ground black pepper
- 1 cup flour
- ½ medium onions, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 6 tablespoons tomato paste
- ½ cup white wine
- 2 bay leaves
- 1 tablespoon of herbes de province
- 1 teaspoon crushed red pepper
- 3 cups chicken stock
- 2 tablespoons chopped parsley
Preheat oven to 375oF
In a large Dutch oven, heat 3 tablespoons of olive oil over medium high heat. Season the rabbit pieces with salt and pepper. Dredge the rabbit pieces in the flour and shake off any excess. Add the rabbit pieces to the pot and cook until the rabbit is golden brown, about 5 minutes per side. Transfer the rabbit to a plate and set aside.
Add the remaining olive oil, onions, carrots, celery and bell pepper sauté 6-8 minutes. Add the garlic and tomato paste and sauté 2-3 minutes. Deglaze the pan with the white wine and simmer for an additional minute. Add the bay leaves, herbes de province, crushed red pepper and chicken stock. Add the rabbit pieces back to the Dutch oven and bring to a boil. Cover, place into the oven and cook until rabbit is very tender, 30-45 minutes.
While the rabbit is cooking prepare the Mashed Turnips.
Serve two pieces per person. Serve over the Mashed Turnips. Garnish with chopped parsley.