Rabbit Linguini
1 rabbit cut up (I debone them when cleaning)
2 C water and chicken bouillon
2T olive oil
1 medium onion, chopped
1/4 C parsley
1 clove minced garlic
1 can (1 lb.) tomatoes
15 oz. can tomato sauce
6 oz. can tomato paste
10 drops Tobasco sauce
1 tsp. basil
1/8 tsp. oregano
Cook rabbit in broth until tender. Fry onion, parsley and garlic in olive oil over med. heat about 7 minutes. Add rest of ingred. & heat to boiling. Lower heat to simmer & cook uncovered 45 minutes. Add rabbit to sauce, heat for a couple minutes. Serve over linguini. If sauce is too thick, add some water. Serves 4-6.
This has been a family favorite for years and our kids grew up eating it. Now when they come back home to visit they usually put in a request for some rabbit linguini. Delicious, hope you try it sometime