(Jungle Jim usually has inexpensive Rabbits)Yield: 4 to 6 servings
Ingredients
1 big rabbit cut up or 2 smaller ones
Salt
Freshly ground black pepper
Flour for coating the rabbit pieces
3 tablespoons wiping cream
1/2 onion chopped and /or
1 chopped shallot
2 big cloves of chopped garlic
2 tbs. chopped fresh thyme
2 bay leaves
2 cups Wine (Sherry or non alcoholic "fre" bran wine)
2 cups of chicken stock or 2 chicken stock cubes with 2 cups of water
2 tbs. butter or olive oil or bacon fat
The how
Coat the rabbit in the flour.
In a large hot oven proof skillet with a lid put grease of choice
Brown the rabbit for 4 to 5 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the skillet and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme, rosemary and bay leaves.
Return rabbit to the pan. Add the wine and chicken stock or cubes with the 2 cups of water.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 40 to 45 minutes. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.
In a large hot oven proof skillet with a lid put grease of choice
Brown the rabbit for 4 to 5 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the skillet and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme, rosemary and bay leaves.
Return rabbit to the pan. Add the wine and chicken stock or cubes with the 2 cups of water.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 40 to 45 minutes. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.
Serve the Rabbit Au Vin over rice or pasta with crusty french bread. Excellent with green beans.
