Poor Man's Rabbit
I love rabbit - properly cooked, it is a wonderful full-flavored not overly rich meat. Received in email from gourmet-recipes-from-around-the-world. Thanks deranged_millionaire! Saving this one for cold weather this winter.
Steps
Dredge rabbit pieces , including liver , in flour , then shake to remove all but a light dusting.
Salt and pepper each piece.
Heat 2 tablespoons of the oil in a large saucepan over medium heat and brown rabbit on all sides until golden.
Remove from pan and set aside.
In same pan , heat 1 tablespoons of the oil and saut onions and garlic over medium heat until tender.
Add 1 / 2 cup of the wine to pan and raise heat.
Cook until most of the wine has evaporated , stirring constantly to loosen any browned bits on the bottom.
Add remaining 1 1 / 2 cups wine , bouquet garni , and veal stock.
Cook for 5 minutes.
Return rabbit to pan , cover , lower heat , and slowly simmer for 1 1 / 21 3 / 4 hours or until rabbit is very tender.
Meanwhile , blanch pearl onions in a pot of boiling water for 1 minute.
Drain and peel by cutting off root ends and squeezing onions out of skin.
Saut whole mushrooms and pearl onions over medium heat in remaining 1 tablespoons oil until golden , about 15.
Ingredients
rabbit, flour, salt, fresh ground black pepper, olive oil, onion, garlic cloves, red wine, bouquet garni, veal stock, white pearl onion, mushrooms