Rabbit Stew In White Wine Sauce (pressure Cooker)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			4	Servings

INGREDIENTS

4	t	Vegetable oil, divided
1 1/2	lb	Rabbit, cut in pieces
1/2	c	Chopped onion
1		Clove garlic, minced
1		Green bell pepper, in 1"
		Squares
1	c	Mushrooms, sliced
2	t	Flour
3		Tomatoes, blanch/peel/chop
1/2	c	Wihite wine
1/4	c	Water
1		Instant chicken broth and
		Seasoning mix
1/4	t	Thyme
1/4	t	Salt
1/4	t	Pepper
2	t	Fresh parsley, chopped

INSTRUCTIONS

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces
at a time, and cook until evenly browned on all sides. Set rabbit
pieces aside. Add remaining teaspoon oil to cooker and heat. Add  onion
and garlic. Saute until onion is soft. Add green pepper and  mushrooms
and continue sauteing until pepper is tender-crisp.  Sprinkle vegetable
mixture with flour and cook, stirring constantly,  for 2 minutes
longer. Stir in tomatoes and wine and bring to a boil.  Add water,
broth mix, thyme, salt, pepper and browned rabbit and stir  to combine.
Close cover securely. Place pressure regulator firmly on  vent pipe and
heat until regulator begins to rock gently. Cook at 15  pounds pressure
for 15 minutes. Hold cooker under cold water to bring  pressure down.
Transfer rabbit to serving dish and cook sauce over  High heat until
slightly thickened, about 2 minutes. Pour over rabbit  and sprinkle
with parsley.  Recipe By     : Weight Watchers Fast & Fabulous
Cookbook/R. Banghart  From: Terrance Date: 12-22-92 (05:37) Number:
2525 Fro Colossus Date:  12-22-92 (05:37) Numbe   (125) Cook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 426 Calories From Fat: 165 Total Fat: 18.4g Cholesterol: 139.5mg Sodium: 811.4mg Potassium: 819.6mg Carbohydrates: 10.5g Fiber: 1.8g Sugar: 2.1g Protein: 51.5g