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French-Style Rabbit

Serves: 4 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozRabbit - (to 3 lbs) - cut serving pieces
  Seasoned flour
4 tablespoons 60mlOlive oil
2 tablespoons 30mlButter
1   Onion - chopped
1   Garlic clove - minced
1/2 lb 227g / 8ozMushrooms - sliced
1 cup 146g / 5.1ozChopped cooked ham
1   Tomato - peeled, seeded,
  And chopped
2 tablespoons 30mlChopped parsley
3/4 teaspoon 3.8mlPaprika
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlDried basil
1/2 teaspoon 2.5mlCoarsely crushed juniper berries
1/8 teaspoon 0.6mlDried thyme
1/2 cup 118mlDry white wine
1 1/2 teaspoons 7.5mlCornstarch - dissolved in
1 tablespoon 15mlWater
  Salt - to taste
3/4 cup 177mlSour 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.

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


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