Rabbit in brandied wine sauce
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Or 2 small rabbit[s] |
| Seasoned flour, for dredging | ||
| ¼ | pounds | Diced salt pork |
| ¼ | cup | Shallots; chopped OR |
| ¼ | cup | Onion; chopped PLUS |
| 1 | clove | Garlic; minced |
| 1 | cup | Mushrooms, sliced |
| ¾ | cup | Chicken stock |
| ¾ | cup | Dry red wine |
| 1½ | ounce | Brandy |
| 2 | teaspoons | Butter |
| 2 | teaspoons | Flour, opt'l |
| 2 | Parsley sprigs | |
| 2 | Ribs leafy celery | |
| 1 | Bay leaf | |
| 1 | Dried chile pepper; opt'l | |
Directions
~----------IN A SPICE BAG----------- 1 sl Lemon rind
10 Peppercorns
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added.
Jim Weller