1.2 kg (2 1/2 lb) deboned rabbit 2 chopped onions
2 cloves garlic peeled
1/2 cup dry white wine
1 cup rabbit or chicken stock
tarragon
1 cup whipping cream
1 Tbspn fresh parsley
1 bay leaf
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Place garlic in a saucepan covered with water.
Bring to a boil & simmer for 20 minutes
Drain liquid and keep cloves
Saute onions and add wine
Mash cooked garlic & stir into cream
Combine ingredients
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