CookEat Recipe
Fried Rabbit in Tomato Sauce
Jointed rabbit fried in lard, drained and finished with butter and tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 1 prepared farmed rabbit, about 1.2 kg, jointed by the supplier into small bone-in portions; About 60 g plain lard; About 25 g butter; About 200 ml ready-to-use tomato sauce; Salt and black pepper; Water or broth as needed to prevent drying.
Step 2
Pat the prepared rabbit portions dry. Heat the lard in a wide heavy frying pan over moderate heat and add the rabbit without flour or crumbs. Brown all sides in batches if needed, about 10–15 minutes.
Step 3
Reduce the heat and continue cooking, turning regularly, for about 20–30 minutes. If needed, add a small splash of water or broth and partly cover to prevent the lean meat from drying. Let excess liquid evaporate before the next stage.
Step 4
When the rabbit is nearly cooked and becoming tender, carefully drain all the free frying fat into a heatproof container. Add the butter and fry briefly, then add the tomato sauce, salt and pepper.
Step 5
Simmer gently for about 10–20 minutes or longer until the rabbit is tender and reaches 74°C in the thickest meat away from bone. Add a little water or broth only if the sauce dries. Serve hot with its sauce.
Step 6
For a tomato-paste sauce, replace the tomato sauce with about 1½ tablespoons tomato paste dissolved in 200 ml water or broth. Add after draining the lard and adding the butter, then simmer and reduce as above.
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