French rabbit stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 1 | Rabbit; disjointed | |
| 3 | tablespoons | Butter |
| 1½ | teaspoon | Salt; optional |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Flour |
| ¼ | cup | Beef broth |
| ½ | cup | Dry white wine |
| 4 | slices | Bacon; diced |
| 12 | smalls | White onions |
| 1 | clove | Garlic; minced (it really needs 2 or 3) |
| ½ | pounds | Mushrooms; sliced |
Directions
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. Source: The Complete Round the World Meat Cookbook by Myra Waldo.