| 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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