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French rabbit stew
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| Artist: |
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| Categories: |
Alcoholic, Entrees, French, Game, Soups & Stews, Western European, Wines |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS (G.PHELPS1) | | 1
| | Rabbit, disjointed | | 3
| tbsp | Butter | | 1 1/2
| tsp | Salt, optional | | 1/2
| tsp | Freshly ground black pepper | | 2
| tbsp | Flour | | 1/4
| cup | Beef broth | | 1/2
| cup | Dry white wine | | 4
| slice | Bacon, diced | | 12
| small | White onions | | 1
| cl | Garlic, minced (it really | | | -needs 2 or 3) | | 1/2
| lbs | Mushrooms, sliced |
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Procedures:
| 1 | Clean, wash, and dry the rabbit. | | 2 | Melt the butter in a dutch oven. | | 3 | Brown the rabbit in it. | | 4 | Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. | | 5 | Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. |
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