Civet Of Rabbit In Wine

Recipe Ingredients

2		Young rabbits - (2 1/2 to 3 lbs ea) - cut serving pieces
3/4 lb	340g / 11oz	Salt pork
3 tablespoons	45ml	Butter
3/4 lb	340g / 11oz	Very small white onions
1 1/2 tablespoons	22ml	Flour
3 cups	187g / 6.6oz	Beef bouillon
3/4 cup	177ml	Dry white wine
1		Bay leaf
2 teaspoons	10ml	Chopped parsley
2 teaspoons	10ml	Minced thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Pour some boiling water on the salt pork and let stand for 5 minutes. Drain and dice. Fry out salt pork bits until golden, remove from pan. Add butter and saute onions, covered, until brown, about 15 minutes. Remove onions and keep hot. Fry rabbit pieces golden; remove and keep hot. Blend flour and bouillon, wine, herbs, and seasonings into pan. Add rabbit and simmer, covered, until tender, 1 1/2 to 2 hours. Serve with browned onions.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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