Rabbit Stew In White Wine Sauce

Recipe Ingredients

4 teaspoons	20ml	Vegetable oil - divided
1 1/2 lbs	681g / 24oz	Rabbit - cut in pieces
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
1		Green bell pepper - cut 1" squares (medium)
1 cup	237ml	Mushrooms - sliced
2 teaspoons	10ml	Flour
3 teaspoons	15ml	Tomatoes - blanched - peeled, (medium)
		And chopped
1/2 cup	118ml	White wine
1/4 cup	59ml	Water
1		Instant chicken broth and seasoning mix
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Chopped fresh parsley

Recipe Instructions

In a 4-quart pressure cooker, heat 1 teaspoon oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside.

Add remaining teaspoon oil tocooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer.

Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine.

Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down.

Transfer rabbit to serving dish and cook sauce over high heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

This recipe yields 4 servings.

Source:
Weight Watchers Fast & Fabulous Cookbook, by Jean Nidetch

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