Fried rabbit with tomatoes

  • rabbit (chopped)
  • 6 ripe tomatoes
  • 2 soupspoons of sugar
  • 3 cloves of garlic
  • 1 glass of olive oil
  • a sprig of thyme
  • 2 bay leaves
  • 1 glass of water (or you could replace this with white wine or beer)
  • table salt
  • virgin olive oil

Salt the chopped rabbit then fry with the olive oil on a high heat to brown. Once the meat has browned, lower the heat and add the whole, peeled garlic cloves and continue cooking the meat. This way of cooking ensures that the rabbit retains its juices and stays tender.

Once the rabbit is tender add the chopped ripe tomatoes and fry gently for 4 minutes. Add the sugar to counteract the acidity of the tomatoes and next, the water (or white wine or beer) and finally the bay leaf and the thyme. Leave to cook until the sauce thickens. If the tomatoes are very ripe, the sugar may be omitted.

If you are using wild rabbit, it is advisable to freeze the meat before cooking to break down any sinews. This will then help the meat to cook through more easily. It is also a good idea to marinate the meat in white wine and the above mentioned herbs for 12 hours prior to cooking. This will enhance the flavour.