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  Added: Dec 14, 2007  •  Visited (840)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rabbit In Wine Sauce
What You Need:
  • 1 rabbit, 2 to 3 pounds
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • Pepper to taste
  • ½ teaspoon thyme
  • 1 bay leaf, crumbled
  • 1 cup dry white wine
  • 1 cup chicken broth
  • ¼ cup chopped onion
  • ¼ cup snipped parsley

  • How To Cook:
    1. Melt the butter in a 2-quart rectangular casserole (12-inch by 9-inch). Stir in the flour, salt, pepper, thyme, and bay leaf. Blend in the wine, then the chicken broth.

    2. Cut the rabbit into serving-size pieces. Put into the dish with the thicker portion of each piece to the outer edge of the cooking dish.

    3. Sprinkle on the onion and parsley. Cover with wax paper and cook 15 minutes.

    4. Turn the rabbit pieces over, still keeping the thicker parts to the outer edge of the dish. Re-cover and cook until tender (about 15 to 20 minutes).

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Condiments » Wine
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Main Courses

     





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