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Rabbit in Green Peppercorns and Wine Sauce

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CATEGORY CUISINE TAG YIELD
Dairy Dutch 4 Servings

INGREDIENTS

3 tb Olive oil
1 lg Rabbit, about 3 pounds, cut up
2 c Dry white wine
1 tb Green peppercorns
1/2 c Cream or half-and-half or Mock Cream (to follow)
Salt and black pepper, freshly ground, to taste

INSTRUCTIONS

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)
Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until
brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to
a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place
on a heated platter. Add the green peppercorns, smashing them in the bottom
of the pot with a wodden spoon. Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the
rabbit.
Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p.
ref) and a green salad with French Bread.
Wine Suggestion: Cotes du Rhone or Petite Sirah.
Serves 4
Posted to FOODWINE Digest 12 Dec 96
From:    "J. Meade" <meade@AURACOM.COM>
Date:    Thu, 12 Dec 1996 23:17:45 -0400

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