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Yield: 4 servings
| 3 | lb | Rabbit cut in serving pieces |
| 3 | | Cloves crushed Garlic |
| 1 | cups | White Wine |
| 2 | tablespoon | Olive or Salad Oil |
| 3 | | Cloves crushed garlic |
| 1 | | Onion, chopped |
| 2 | tablespoon | Olive or Salad Oil |
| 1/3 | cups | Bread Crumbs |
| 2 | tablespoon | Tomato Puree |
| 1 | cups | Chicken broth or bouillon |
| 2 | tablespoon | White Wine |
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Add first garlic and wine to rabbit and let stand overnight. Brown the rabbit in hot oil. Place the rabbit in a casserole and prepare sauce.
Brown onion and second garlic in oil. Add remaining ingredients and cook until the sauce thickens. Pour sauce over rabbit. Place cover on casserole and bake at 275 degrees for 45 minutes.
Your Conejo Euskad (Basque Rabbit) is ready. Bon appetit!
Related recipes: Meats, Main dish, Wild game
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