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Print this Recipe    Rabbit Wine Sauce

Rabbit in Brandied Wine Sauce
Yield: 7 Servings

1 lg or 2 small rabbit[s]
Seasoned flour, for dredging
1/4 lb diced salt pork
1/4 c shallots, chopped
1 cl garlic, minced
1 c mushrooms, sliced
3/4 c chicken stock
3/4 c dry red wine
1 1/2 oz brandy
2 ts butter
2 ts flour, optional

Bouquet Garni:
1 sl lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried chile pepper, optional

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. 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.


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