Chef John Schumacher
The Game Gourmet;
2 rabbits or squirrels cut into 6 pieces
2 1/2 cups diced tomatoes (no seeds)
1/2 cup olive oil
1/4 cup flour
2 cups onions cut into 1/2 inch pieces
1 cup red peppers diced 1/4 inch
2 1/2 cups dry white wine
2 bay leaves
1 tbsp. parsley flakes
1 tbsp. thyme
1 tbsp. basil
1 cup pitted green olives cut in half
1/2 cup black olives cut in half
1/2 tsp. black pepper
1 tsp. salt
Clean and cut game. Cut tomatoes in quarters and press out seeds and dice. Heat oil to hot in a heavy frying pan. Roll rabbit pieces in flour and place in oil. Brown on all sides. Remove rabbits and set aside. Add onions, red peppers to oil and saute until tender. Add onions, peppers, flour left from dusting and stir well to combine. Let simmer on low for 2 minutes stirring to keep from sticking. Slowly add white wine. Stir to make a sauce. Return rabbit pieces to pan with remaining ingredients. Gently stir to combine. Cover and bake in a 350 degree oven for 2 hours or until game is tender.
Serve with rice or pasta.
HINT: This recipe works very well with all upland game and water fowl.