1 pound rabbit meat
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
2 cloves garlic powder
2 tablespoons dried oregano
1 teaspoon dried rosemary
salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper to taste
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
2 tablespoons margarine
1 cup water
1 (16 ounce) can tomato paste
1/2 cup water
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 cup ketchup
Preheat oven to 350 degrees F (175 degrees C).
Place rabbit meat in a large stockpot. Cook over high heat until evenly brown. Drain from excess liquid. Place rabbit in a large resealable plastic bag, place bag on bottom of metal spoon and place in freezer until completely cool.
Combine oil, onion, celery, garlic powder, oregano, rosemary, salt and pepper; mix well. Stir in rabbit and celery. Place in pan with 2 cups water and tomato paste; heat at medium heat until boiling. Stir in water, brown sugar, 1 tablespoon brown sugar, 1/2 cup ketchup. Bring to a boil.
Reduce heat to medium. Add mixed vegetables. Cook, stirring, for 5 to 7 minutes or until vegetables are tender. Serve over rabbit.