French-Style Rabbit

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Rabbit - (to 3 lbs) - cut serving pieces
		Seasoned flour
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Butter
1		Onion - chopped
1		Garlic clove - minced
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	146g / 5.1oz	Chopped cooked ham
1		Tomato - peeled, seeded,
		And chopped
2 tablespoons	30ml	Chopped parsley
3/4 teaspoon	3.8ml	Paprika
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Coarsely crushed juniper berries
1/8 teaspoon	0.6ml	Dried thyme
1/2 cup	118ml	Dry white wine
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
		Salt - to taste
3/4 cup	177ml	Sour cream

Recipe Instructions

Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well. Remove meat. Add butter to pan with onion, garlic, and mushrooms. Saute, stirring, until onion is soft, about 4 minutes. Return meat to pan, and add ham, tomato, parsley, paprika, sugar, basil, juniper, thyme, and wine; stir to blend. Cover and simmer gently for 50 minutes, or until tender. Remove meat and keep warm. Reduce sauce until slightly thickened. Add dissolved cornstarch and cook, stirring, until thickened. Remove pan from heat. Correct seasoning with salt and stir in sour cream just until blended, then spoon sauce over meat.

This recipe yields 4 to 6 servings.

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

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