RABBIT WITH TOMATO AND HERBS

This is a nice savory recipe for rabbit.

• 1 whole rabbit
• 1 large yellow onion-sliced
• 2 cloves garlic-crushed
• Himalayan salt
• 28 oz chopped fresh tomato (may also use bottled or frozen tomato)
• ½-1 C dry white wine (chardoney is nice)
• 3 T butter
• 1 sprig rosemary
• 2 sprigs French tarragon
• 4 sprigs thyme

Preheat oven to 250°F

Layer the onion and garlic in the bottom of a 6 quart ceramic dutch oven.

Place the whole rabbit on top of onions and garlic. Sprinkle an even layer of Himalayan salt over rabbit.

Spread the chopped tomato evenly over and around the rabbit.

Pour the wine over all.

Place butter and herbs on top of rabbit.

Cook low until the rabbit is tender and falling off bones. This usually takes 4-5 hours.