Rabbit bourguignon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Rabbit, cut-up fryer |
| 2 | cups | Dry red wine |
| 1 | medium | Onion, cubed |
| 2 | larges | Carrots, chopped |
| Bouquet garni * | ||
| 3 | Garlic cloves, minced | |
| ¼ | teaspoon | Cloves, ground |
| 6 | slices | Bacon, lean |
| 18 | Baby onions or shallots,pee | |
| 18 | Button mushrooms | |
| 3 | tablespoons | Flour |
| Salt and pepper to taste | ||
| Fresh parsley, chopped | ||
Directions
* See Bouquet garni recipe for ingredients.
Calories 386; Protein 27 g. Carbohydrate 21 g.; Fat 12 g/serving.
Wipe meat pieces and place in shallow glass or ceramic pan. Combine wine, onion, carrot, Bouquet garni, garlic and cloves; pour over meat and toss to fully coat all pieces. Cover and let stand 4 hours at room temperature ~--