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Categories:
rabbit flour salt butter olive oil onions bacon white wine water tomato paste thyme bay leaf garlic extra butter extra oil parsley
Viewed: 24 - Published at: 3 years agoIngredients
- 1 rabbit, cut into 6
- 60 g flour
- salt & freshly ground black pepper
- 30 g butter
- 2 tablespoons olive oil
- 10 small onions, peeled but a little root still attached
- 2 slices bacon, diced
- 1 cup dry white wine
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 sprig thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 500 g button mushrooms
- extra butter
- extra oil
- 2 tablespoons chopped fresh parsley
Method
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
