New York City Chefs Daily Recipe for 12/27/2001 : Recipe for Rabbit in Tomatoes
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Rabbit in Tomatoes recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/27/2001 : Recipe for Rabbit in Tomatoes
"Rabbit in Tomatoes"

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"As we graze it grows"

1 1/2 pound boned rabbit, cut into chunks
4 tablespoons olive oil
2 cloves of thinly sliced garlic
1/2 cup Pancetta or lean bacon
1 1/2 pounds tomatoes, peeled, seeded and roughly chopped
3 tablespoons chopped fresh basil
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Pat the rabbit pieces dry with paper towels.  Place a thin slice of garlic on each piece.  Wrap a slice of Pancetta or bacon around it, making sure the garlic is held in place. Place the tomatoes in a non-stick pan, and cook them for a few minutes until some of the liquid begins to dry out.  Stir in the basil, season with salt and pepper. Place the tomatoes in a layer in the bottom of a baking dish.  Arrange the rabbit pieces on the top of the tomatoes.  Sprinkle with olive oil and place, uncovered, in the oven. Roast for 40 to 50 minutes. Baste the rabbit occasionally with any fat in the dish.  After the rabbit has cooked for about 25 minutes cover with foil for the remaining time if the sauce gets too dry. Serves 4 to 5.

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