Rabbit Stew in White Wine Sauce(Pressure Cooker)
Had this at my friend's place, and it was so delicious! Now I have the recipe too, and I will try to make it again very soon. 568
cut in pieces
green bell peppers
in inch squares
blanched, peeled, chopped
instant, and seasoning mix
In a 4 quart pressure cooker, heat 1 tablespoon 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 to cooker and heat.
Add onion and garlic.
Sauté until onion is soft.
Add green pepper and mushrooms and continue sautéing 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.