St Dominic Receives the Rosary from Our Lady
Coniglio San Domenico
(Rabbit St. Dominic)
Ingredients:
2¼ pound rabbit
3 Artichokes, medium (Canned artichokes may be used instead.)
1 Lemon
6 Tbsp. Olive Oil
½ C. Onion, Chopped
½ C. Black Olives
1 sprig Marjoram
6 Leaves of Sage
Salt and Pepper
½ C. White Wine
Chicken Stock
1 Tbsp. Tomato Paste
2 Tsp. Parsley, Fresh
Disjoint the rabbit and cut into medium-sized pieces.
Trim artichokes down to the tender heart, removing the choke, and cut into quarters. Squeeze lemon juice into a bowl, add water and then the artichokes, to prevent discoloration.
Heat oil in a large pan and fry the chopped onions. Add rabbit pieces, olives, marjoram, sage, salt and pepper, wine and some stock. Stir well, cover the pan with a lid, let simmer for 45 minutes to an hour, adding stock if necessary. Add artichokes, tomato paste and parsley and simmer for a further 10 to 15 minutes.
Serves 4
Reprinted with permission from, Cooking With The Saints by Ernst Schuegraf.
