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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 2 12 lbs rabbit
- 14 cup olive oil
- 1 lb small mushroom (if large, quarter)
- 2 tablespoons flour
- 1 12 cups dry white wine
- 8 -10 small whole onions, peeled
- 14 cup chopped fresh parsley
- 14 teaspoon chopped rosemary
- 2 minced garlic cloves
- 14 cup butter
- 2 cups garlic-flavored croutons
- kosher salt
Method
- Cut rabbit or chicken into serving size pieces and sprinkle lightly with kosher salt.
- Heat wide frying pan over medium-low heat.
- Add olive oil and rabbit or chicken.
- Brown pieces well on all sides.
- Set aside.
- Add mushrooms to pan and cook on medium heat, stirring, until lightly browned and all juices have evaporated.
- remove plan from heat, stir in flour and blend in dry white wine, the onions, parsley, rosemary and garlic.
- Cover; simmer 45 minutes or until meat is tender when pierced with a fork.
- Melt butter in a frying pan.
- Add croutons and stir until well coated with butter and lightly toasted.
- Place rabbit/chicken in a shallow serving dish and surround with toasted croutons.
- Sprinkle with additional chopped parsley or garnish with a spring of rosemary.
