Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: ratherbeswimmin'
Servings: 4 to 6
From The Glory of Southern Cooking.
4 tablespoons butter
1 3½ pound rabbit, dressed and cut into serving pieces
1 large onion, chopped
½ pound fresh wild mushroom, rinsed and sliced
1 garlic clove, minced
1 cup dry white wine
3 large ripe tomatoes, peeled, seeded, and chopped
1 ½ cups beef broth
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil, leaves
salt
fresh ground black pepper
Preheat oven to 350°F.
In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate. Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes. Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes. Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5 to 7 minutes.
Remove pan from heat. Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30 to 35 minutes.