| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Game, Italian, Jw | 7 | Servings |
INGREDIENTS
| 1 | lg | Or 2 small rabbit[s] |
| 4 | sl | Bacon |
| 2 | Garlic cloves, peeled | |
| 1 | tb | Dried sage |
| 1/2 | c | Vegetable oil |
| Salt and Pepper to taste | ||
| Flour for dredging | ||
| 1 | ts | Balsamic vinegar |
| 1 | c | Dry white wine |
| 2 | c | Chicken stock |
INSTRUCTIONS
From: kneadles@esosoft.com (Hugs) Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and the garlic very fine. Crumble and add the sage. Season the rabbit parts with salt and pepper and dredge them lightly in the flour. Heat the vegetable oil in a large casserole, add the rabbit and cook until browned, turning it once, about 3 minutes per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about one hour, stirring occasionally and adding the remaining stock gradually to keep the meat moist. Transfer the rabbit pieces to a large serving dish and pour the sauce over them. Older animals will require up to two hours of cooking. From: Jim Weller Date: 04-12-95 Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
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