Rabbit in Red Wine

Rabbit in Red Wine
Nutrition Information
  • Serves: 4
  • Calories: 503
  • Fat: 21g
  • Sodium: 813g
  • Fiber: 12g
  • Protein: 34g
  • Cholesterol: 68g
  • 1 Rabbit, (see note)
  • 1 pinch Salt and Pepper
  • 60 g butter
  • ½ cup dry red wine
  • 1 onion
  • 1½ cups water
  • 2 Rashers Bacon
  • 1 Cube Beef Stock
  • 1 clove garlic
  • 220 can mushrooms, in butter sauce
  • 2 Tbs flour
  1. Cut rabbit into serving-size pieces. Place in pan, cover with water, add 1 tablespoon vinegar, let stand 1 hour, drain well, pat dry. Peel onion, chop finely; cut bacon into large pieces; crush garlic.
  2. Heat butter in pan, add rabbit pieces, brown rabbit well on all sides; remove from pan. Add to pan onion, bacon and garlic, cook until onion is softened and transparent. Stir in flour, salt and pepper, stir over low heat until flour is lightly golden; do not allow to burn. (If rabbit has absorbed butter while cooking, add an extra 30 grams butter to pan before adding flour.)
  3. Add to pan wine, water and crumbled stock cube, stir until boiling. Add mushrooms and rabbit pieces, cover, reduce heat, simmer 1½ to 2 hours or until rabbit is tender .
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