1. Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute 2. Add sage and rosemary and cook stirring, 30 sec. 3. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute 4. Add onion, carrot and celery and cook until softened, about 5 minute 5. Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute 6. Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute. 7. Serve over Buttered Polenta, grits, rice or mashed potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
