Ingredients
-
1
-
60
-
-
30
-
2
-
10
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce, I got a cookbook from a church fete-this is one recipe I’d like to try when the price of rabbit comes down!, This is a great recipe I have made it several times and tweaked it just a little I added more bacon because everything is better with bacon. I also upped the herbs a little and added some diced potatoes for extra body the sauce that’s made is just wonderful. I am making this again for Easter not sure if that’s a PC thing to do but its too good not to make., This is an amazing recipe! So delicious we’ve made it a few times now. We’ve tweaked it over time and added different things but below is one of my favourite variations: Modifications: added full pound of bacon, used red onion, cremini mushrooms, chicken bullion cube, Mrs dash- garlic and herb, sesame seeds, and bok choy.
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Steps
|
1
Done
|
Lightly Coat the Rabbit Pieces in Seasoned Flour. |
|
2
Done
|
Heat the Butter and Oil and Fry the Rabbit Pieces Until Golden Brown. |
|
3
Done
|
Remove from the Pan and Add the Tiny Onions and Bacon to the Pan and Fry Until the Onions Are Coloured. |
|
4
Done
|
Add the Wine, Water and Tomato Paste, Stirring to Combine and Lift Any Brown Bits Off the Bottom of the Pan; Add the Thyme, Bayleaf, Garlic and Season With Extra Black Pepper. |
|
5
Done
|
Return the Rabit to the Pan. |
|
6
Done
|
Cover the Pan and Simmer About 1 Hour or Until the Rabbit Is Tender. |
|
7
Done
|
Meanwhile, Toss the Mushrooms in a Little Extra Butter and Oil For a Few Minutes. |
|
8
Done
|
Add to the Rabbit For the Last Few Minutes of Cooking. |
|
9
Done
|
Remove the Thyme and Bayleaf and Serve the Rabbit, Mushrooms, Onions and Sauce With Chopped Parsley Sprinkled Over. |
