French-Style Rabbit Recipe - Cooking Index
|2 1/2 lbs||1135g / 40oz||Rabbit - (to 3 lbs) - cut serving pieces|
|4 tablespoons||60ml||Olive oil|
|1||Onion - chopped|
|1||Garlic clove - minced|
|1/2 lb||227g / 8oz||Mushrooms - sliced|
|1 cup||146g / 5.1oz||Chopped cooked ham|
|1||Tomato - peeled, seeded,|
|2 tablespoons||30ml||Chopped parsley|
|1/2 teaspoon||2.5ml||Dried basil|
|1/2 teaspoon||2.5ml||Coarsely crushed juniper berries|
|1/8 teaspoon||0.6ml||Dried thyme|
|1/2 cup||118ml||Dry white wine|
|1 1/2 teaspoons||7.5ml||Cornstarch - dissolved in|
|Salt - to taste|
|3/4 cup||177ml||Sour cream|
Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well. Remove meat. Add butter to pan with onion, garlic, and mushrooms. Saute, stirring, until onion is soft, about 4 minutes. Return meat to pan, and add ham, tomato, parsley, paprika, sugar, basil, juniper, thyme, and wine; stir to blend. Cover and simmer gently for 50 minutes, or until tender. Remove meat and keep warm. Reduce sauce until slightly thickened. Add dissolved cornstarch and cook, stirring, until thickened. Remove pan from heat. Correct seasoning with salt and stir in sour cream just until blended, then spoon sauce over meat.
This recipe yields 4 to 6 servings.
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.