Rabbit in green peppercorns and wine sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | large | Rabbit, about 3 pounds, cut up |
| 2 | cups | Dry white wine |
| 1 | tablespoon | Green peppercorns |
| ½ | cup | Cream or half-and-half or Mock Cream (to follow) |
| Salt and black pepper, freshly ground, to taste | ||
Directions
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)
Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place on a heated platter. Add the green peppercorns, smashing them in the bottom of the pot with a wodden spoon. Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the rabbit.
Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p.
ref) and a green salad with French Bread.
Wine Suggestion: Cotes du Rhone or Petite Sirah.
Serves 4
Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@...> Date: Thu, 12 Dec 1996 23:17:45 -0400