French Rabbit Stew
The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious! 184
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Ingredients
| 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
|
|
| 1-3 | each |
garlic cloves
|
|
| ½ | pound |
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.
