Rabbit In Green Peppercorns And Wine Sauce Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 1 large rabbit, about 3 pounds, cut up | ||
| Dry white wine | 2 Cup (16 tbs) | |
| 1 tablespoon green peppercorns | ||
| Cream | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Heat a Dutch oven and add the oil.
Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes.
Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes.
Remove the rabbit from the pot and place on a heated platter.
Add the green peppercorns, smashing them in the bottom of the pot with a wooden spoon.
Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to taste.
Pour the sauce over the rabbit.
Serve with Semolina Dumplings, along with Zucchini and Carrots and a green salad with French bread.
Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes.
Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes.
Remove the rabbit from the pot and place on a heated platter.
Add the green peppercorns, smashing them in the bottom of the pot with a wooden spoon.
Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to taste.
Pour the sauce over the rabbit.
Serve with Semolina Dumplings, along with Zucchini and Carrots and a green salad with French bread.
Chef
