| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 4 | lb | Rabbit, cut into serving |
| Pieces | ||
| 1/4 | lb | Thick-sliced bacon, cut into |
| 1 1/2 | " sticks | |
| 2 | tb | Flour |
| 2 | c | Chicken stock |
| 2 | c | White wine |
| 1 | Garlic cloves; minced | |
| 1 | Bouquet garni (parsley, | |
| Thyme & bay leaf) | ||
| 2 | tb | Tomato paste |
| Salt & pepper to taste | ||
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Saute the bacon in a casserole. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt & pepper. Sprinkle all of the rabbit pieces in the casserole with the flour & toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt & pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce & skim off the fat. Pour the sauce into saucepan, reduce until thick & add the cream. Pour over rabbit & serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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