French Rabbit Ste
Yield
4 servingPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
disjointed |
*
|
| 3 | tablespoons |
butter
|
|
| 1 ½ | teaspoons |
salt
optional |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
beef stock
|
|
| ½ | cup |
white wine
dry |
*
|
| 4 | slices |
bacon
diced |
|
| 12 | small |
white onion
|
|
| 1 | clove |
garlic
minced |
|
| ½ | pound |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
disjointed |
*
|
| 45 | ml |
butter
|
|
| 7.5 | ml |
salt
optional |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
beef stock
|
|
| 118 | ml |
white wine
dry |
*
|
| 4 | slices |
bacon
diced |
|
| 12 | small |
white onion
|
|
| 1 | clove |
garlic
minced |
|
| 226.8 | g |
mushrooms
sliced |
|
Directions
Clean, wash, and dry the rabbit.
Melt the butter in a Dutch oven.
Brown the rabbit in it.
Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns.
Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.
While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat.
Add the onions; sauté until golden.
Add the garlic and mushrooms; sauté 3 minutes.
Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender.
Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking.
