- 1 [2 2/3-pound / 1.2 kg] rabbit
- 2 tablespoons [30 g] margarine
- 1 3/4 ounces [50 g] French shallots, chopped
- 17 1/2 ounces [500 g] freshly peeled tomatoes, quartered
- 5 1/4 ounces [150 g] sweet green pepper, membranes removed and seeded, diced
- 4 garlic cloves, crushed
- Sage leaves, to taste
- 1/2 cup [125 mL] white wine
- Water
- Pepper,to taste
- 3 3/4 teaspoons [10 g] flour
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- Cut rabbit into parts.
- Melt margarine into a large frypan; just brown chopped French sahllots, and reserve.
- Into the same frypan, brown rabbit pieces until just golden.
- Add tomato segments, sweet green pepper dices, reserved golden French shallots, crushed garlic and sage leaves.
- Pour in white wine and a little water.
- Pepper.
- Cover and simmer for 55 minutes.
- Dilute flour into a little water; stirring, pour mixture into frypan.
- Still stirring, bring mixture to a boil; simmer for 5 minutes longer.
- Arrange rabbit pieces into a deep serving dish and serve, coated with sauce.
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