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    Rabbit: French Rabbit Stew


    Source of Recipe


    The Complete Round the World Meat Cookbook by Myra Waldo.

    List of Ingredients




    1 Rabbit disjointed
    3 tb Butter
    1 1/2 ts Salt optional
    1/2 ts Freshly ground black pepper
    2 tb Flour
    1/4 c Beef broth
    1/2 c Dry white wine
    4 sl Bacon diced
    12 sm White onions
    1 cl Garlic minced (it really needs 2 or 3)
    1/2 lb Mushrooms sliced

    Recipe



    Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. Serves 4.

 

 

 

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