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Rabbit Stew in White Wine Sauce (Pressure Cooker)

4 teaspoons vegetable oil, divided
1 1/2 pounds rabbit, cut in pieces
1/2 cup chopped onion
1 clove garlic, minced
1 medium green bell pepper, in 1" squares
1 cup mushrooms, sliced
2 teaspoons flour
3 medium tomatoes, blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley, chopped

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 to cooker 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


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