ray wrote:
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS
>
>
>
Here's a good rabbit stew. Feel free to leave out the liver.
I just used demi glace.
Rabbit Stew - {Civet De Lapin}
Recipe By : Fernande Garvin
Serving Size : 5 Preparation Time :0:00
Categories : * French Rabbit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Rabbit, ready to cook -- with liver
1/4 pound Salt pork -- diced
4 tablespoons Butter
2 tablespoons Chopped onion
1 small Garlic clove -- crushed
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dry white wine
1 tablespoon Chopped parsley
Cut rabbit into serving-size pieces. Reserve liver.
In small saucepan, cook salt pork in boiling water for 5 minutes. Drain.
In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt pork
and cook for 5 minutes, or until slightly brown. Remove and set aside. Add
rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned
on all sides. Add onion and garlic and continue cooking for 5 minutes,
stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine.
Bring to boil. Cover and continue cooking briskly for 20 minutes.
Meanwhile, chop liver and rub through a fine sieve.
Remove rabbit to heated serving dish and keep warm.
Add liver puree to pan, and cook for a few seconds until sauce thickens,
stirring constantly. Off fire, add remaining butter cut into small pieces,
stirring until butter is melted. Pour over rabbit. Sprinkle with parsley.
Serve hot.
Serve with boiled potatoes.
Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958
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