Rabbit Stew With Chicken Recipe
Ingredients
| Rabbit | 4 Pound, cut into pieces | |
| Flour | 2 Tablespoon, seasoned | |
| Butter | 4 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| 2 teaspoons tomato paste mixed with 1 tablespoon water | ||
| Garlic | 1 Clove (5gm), crushed | |
| Bouquet garni | ||
| 2 tablespoons heavy cream mixed with 2 teaspoons cornstarch | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Coat the rabbit pieces with the flour.
Heat the butter in a Dutch oven.
Add the rabbit pieces and fry until brown on all sides.
Pour in the stock, wine and tomato paste.
Add the garlic, bouquet garni and seasoning and bring to a boil.
Reduce the heat to low, cover the Dutch oven and cook gently (or place in a 325 F/170°C oven) for 1 1/2 to 2 hours or until the rabbit is tender.
Transfer the rabbit pieces to a warm serving dish and keep hot.
Stir the cream into the cooking liquid and simmer for a few seconds until the sauce thickens.
Remove the bouquet garni.
Pour the sauce over the rabbit.
Sprinkle the parsley on top and serve.
Heat the butter in a Dutch oven.
Add the rabbit pieces and fry until brown on all sides.
Pour in the stock, wine and tomato paste.
Add the garlic, bouquet garni and seasoning and bring to a boil.
Reduce the heat to low, cover the Dutch oven and cook gently (or place in a 325 F/170°C oven) for 1 1/2 to 2 hours or until the rabbit is tender.
Transfer the rabbit pieces to a warm serving dish and keep hot.
Stir the cream into the cooking liquid and simmer for a few seconds until the sauce thickens.
Remove the bouquet garni.
Pour the sauce over the rabbit.
Sprinkle the parsley on top and serve.
Chef
