Rabbit stew in white wine sauce (pressure coo

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Vegetable oil -- divided
1½ pounds Rabbit -- cut in pieces
½ cup Chopped onion
1 Clove garlic -- minced
1 medium Green bell pepper -- in 1\"
Squares
1 cup Mushrooms -- sliced
2 teaspoons Flour
3 mediums Tomatoes -- blanch/peel/chop
½ cup Wihite wine
¼ cup Water
1 pack Instant chicken broth and
Seasoning mix
¼ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Fresh parsley -- chopped

Directions

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil tocooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

Recipe By : Weight Watchers Fast & Fabulous Cookbook/R. Banghart

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