1 (3 lb) rabbit cut up into 6 pieces
1 Tbsp vegetable oil
1 Tbsp butter (or margarine)
2 cooking onions, finely chopped
5 whole shallots or garlic, peeled
2 Tbsp flour
1 cup dry white wine (or apple juice)
chicken stock
salt and pepper to taste
sprigs of savoury, thyme, and bay leaf
2 Tbsp heavy cream (optional)
|
|
In a saute pan or Dutch oven, saute the rabbit in oil, and butter until pieces are browned. Pour out the fat. Add chopped onions, shallots, and saute for about 2 minutes, or until vegetables are translucent. Sprinkle with flour and simmer another 2 minutes. Deglaze the pan with white wine. Stir, and add salt & pepper, savoury, thyme, and Bay leaf. Bring to a boil, cover and simmer (or cook in a 350 F oven for about 45 minutes) until the rabbit is tender.
When done, remove rabbit, and over medium heat, reduce sauce until thickened. Add the cream, stir, and simmer briefly. Pour sauce over rabbit and serve over noodles accompanied with carrots and vegetables.
|
|
|
