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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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3. Sprinkle on the onion and parsley. Cover with wax paper and cook 15 minutes.
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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).
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