- 1 whole rabbit, cut into pieces
- 1 package sliced button mushrooms
- 14oz. can diced Italian-seasoned tomatoes (drained)
- 12 oz cooked pasta (rotini or fettuccini)
- 3 T. flour
- 2 tsp. chopped garlic
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 T. olive oil
- 2 T. tomato paste
- 1 cup chopped onion
Dust rabbit with flour enough to coat, season with salt and pepper.
In skillet, heat olive oil over medium-high heat.
Add rabbit and cook for approximately 3 minutes per side, remove rabbit and set aside.
Add onions, mushrooms, and garlic to the skillet reducing the heat to medium, cook for 5 minutes stirring occasionally.
Add drained tomatoes, wine, and tomato paste, bring to a boil.
Add rabbit, and tuck into the sauce.
Cook mixture on medium-low heat partially covered for approximately 8 minutes, until the meat is tender.
Serve over cooked pasta of choice.