| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Game, Meats, Masterchefs, Norleans, Cro |
4 |
Servings |
INGREDIENTS
| 2 |
|
Rabbits, cut into serving pieces |
| 1/4 |
c |
Oil, peanut |
| 1/4 |
c |
Onions, chopped |
| 1 |
lb |
Mushrooms, sliced |
| 2 |
md |
Tomatoes, chopped |
|
|
Flour |
|
|
Salt (to taste) |
|
|
Pepper, white (to taste) |
| 3 |
|
Bay leaves |
| 1 |
tb |
Paste, tomato |
| 2 |
c |
Wine, white |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
INSTRUCTIONS
BUERRE MANIE
Heat the peanut oil in a skillet and dust the rabbit with flour. Brown
the rabbit over high heat quickly then pour off the oil and fats that
accumulate.
Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and
tomato paste and cook for 5 minutes.
Add the wine and bring the mixture to a boil.
Preheat your oven to 350 F.
Bake the rabbit in your oven for 45 minutes.
Remove the rabbit and thicken the sauce with the beurre manie (you
know that fancy chefs have to have fancy names ... this is a "roux".) For
the beurre manie, simply melt the butter in a saute pan, add the flour and
then cook over medium heat for a minute or two to take the "floury" flavor
out of the mix.
Pour the sauce over the rabbit and serve.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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