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rabbits cooking oil flour clove garlic herb bouquet onion mushrooms wine boiling water kosher salt rice
Viewed: 64 - Published at: 5 years agoIngredients
- 2 rabbits
- 2 tablespoons cooking oil
- 2 tablespoons all-purpose flour
- 1 clove garlic, chopped
- 1 herb bouquet, chopped
- 1 large onion, finely chopped
- 1/2 cup mushrooms, chopped
- 1 cup wine
- 1 cup boiling water
- Kosher salt and freshly ground black pepper
- Serving suggestions: rice or mashed potatoes
Method
- Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken.
- Sprinkle generously with salt and pepper.
- Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible).
- When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side.
- Once both sides are nicely seared, remove the pieces and set aside.
- Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes.
- Be careful not to burn.
- Once the flour is brown, throw in the garlic, herb bouquet and the onion.
- Stir frequently and cook for about 5 minutes.
- Place the seared rabbit back into the pot, along with the mushrooms.
- Cook for another 5 minutes.
- Add the wine and water to the pot and bring it back to a boil.
- Once it has boiled, reduce the heat and bring the liquid to a simmer.
- Place a tightly fitting lid on the pot, and let simmer for about 30 minutes.
- Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour.
- Serve hot over something like rice or mashed potatoes.
