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James's French Rabbit Stew
1 x Rabbit, disjointed
3 tbl Butter
1 1/2 tsp Salt, optional
1/2 tsp Freshly ground black pepper
2 tbl Flour
1/4 cup Beef broth
1/2 cup Dry white wine
4 slc Bacon, diced
12 sm White onions
1 cl Garlic, minced (it really needs 2 or 3)
1/2 lb Mushrooms, sliced
Method :
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the
rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring
until the flour browns. Add the broth and wine; bring to a boil, cover and cook
over low heat 45 minutes to one hour or until tender.
Note;
a blind hog stumbles on an acorn.