CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
French |
Meats, French, Alcohol |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
1 |
|
Rabbit; disjointed |
3 |
tb |
Butter |
1 1/2 |
ts |
Salt; optional |
1/2 |
ts |
Freshly ground black pepper |
2 |
tb |
Flour |
1/4 |
c |
Beef broth |
1/2 |
c |
Dry white wine |
4 |
sl |
Bacon; diced |
12 |
sm |
White onions |
1 |
cl |
Garlic; minced (it really needs 2 or 3) |
1/2 |
lb |
Mushrooms; sliced |
INSTRUCTIONS
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.
Source: The Complete Round the World Meat Cookbook by Myra Waldo.
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