Rabbit in brandied wine sauce
7 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | large | Or 2 small rabbit[s] |
Seasoned flour, for dredging | ||
¼ | pounds | Diced salt pork |
¼ | cup | Shallots; chopped OR |
¼ | cup | Onion; chopped PLUS |
1 | clove | Garlic; minced |
1 | cup | Mushrooms, sliced |
¾ | cup | Chicken stock |
¾ | cup | Dry red wine |
1½ | ounce | Brandy |
2 | teaspoons | Butter |
2 | teaspoons | Flour, opt'l |
2 | Parsley sprigs | |
2 | Ribs leafy celery | |
1 | Bay leaf | |
1 | Dried chile pepper; opt'l |
Directions
~----------IN A SPICE BAG----------- 1 sl Lemon rind
10 Peppercorns
Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added.
Jim Weller
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