Rabbit in white wine
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lg. Rabbit cut in pieces | |
| 3 | tablespoons | Butter |
| 1 | Onion, sliced | |
| 1 | Carrot, sliced | |
| 2 | Celery stalks, diced | |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Marjoram |
| 1 | cup | Chicken bouillon |
| 2 | tablespoons | Vinegar |
| ½ | cup | Dry white wine |
| ¼ | cup | Sour cream |
| Salt & pepper | ||
Directions
In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir.
Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles.
Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice