"It seems more American's are cooking with rabbit today, finding it inexpensive and much less fatty than most other meats."
In a deep skillet, heat 2 tb oil and butter. Put in the rabbit, cover and roast approximately 30 minutes.
When nicely browned, remove from skillet and add onion and garlic. Deglase the skillet with ¼ c vinegar. Add tomato, 3-4 tb water, salt & pepper to taste. Put the rabbit back into the skillet and simmer for a short time before serving.
Your Confit Rabbit Ragu is ready. Bon appetit!
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