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young rabbit salt freshly ground pepper white onions mushrooms garlic parsley thyme bay leaf corn butter flour white wine chicken broth tomato paste imported mustard
Viewed: 17 - Published at: 10 months agoIngredients
- 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 cups very small white onions, the smaller the better, peeled
- 1/2 pound mushrooms, left whole if very small, otherwise quartered
- 2 teaspoons finely minced garlic
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 1 tablespoon corn, peanut or vegetable oil
- 1 tablespoon butter
- 3 tablespoons flour
- 1 cup dry white wine
- 2 cups fresh or canned chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon imported mustard
Method
- Sprinkle the rabbit pieces with salt and pepper.
- Prepare the onions, mushrooms and garlic and set aside.
- Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
- Heat the oil and butter in a heavy casserole and add the rabbit pieces.
- Cook until golden brown on one side, about four or five minutes, and turn the pieces.
- Cook about two minutes on the second side and pour off the fat.
- Add the mushrooms, onions and garlic, and stir.
- Sprinkle with flour and stir to coat the ingredients evenly.
- Add the wine, chicken broth and tomato paste, and stir.
- Add the herb bundle.
- Bring to the boil.
- Cover closely and let simmer one hour.
- Scoop out about one cup of the sauce and stir the mustard into it.
- Return this mixture to the casserole and stir.
- Bring the mixture barely to the simmer.
- Remove the herb bundle and serve.
