French Rabbit Ste
French Rabbit Ste ingredients
- -Judi M. Phelps
- 1 Rabbit; disjointed
- 3 t butter
- 1 1⁄2 t Salt; optional
- 1⁄2 t Freshly ground black pepper
- 2 t flour
- 1⁄4 c Beef broth
- 1⁄2 c Dry white wine
- 4 sli Bacon, diced
- 12 small White onions
- 1 clv garlic; minced (it really needs 2 or 3)
- 1⁄2 lb Mushrooms, sliced
Cooking French Rabbit Ste
1. Clean, wash, and dry the rabbit.
2. Melt the butter in a Dutch oveni.
3. Browni the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns.
4. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.
5. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden.
6. Add the garlic and mushrooms; saute 3 minutes.
7. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender.
8. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking.
9. Source: The Complete Round the World Meati Cookbook by Myra Waldo.
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