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Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Rabbit - (to 3 lbs) - cut serving pieces Seasoned flour

  2. 4 tablespoons 60ml Olive oil

  3. 2 tablespoons 30ml Butter

  4. 1 Onion - chopped

  5. 1 Garlic clove - minced

  6. 1/2 lb 227g / 8oz Mushrooms - sliced

  7. 1 cup 146g / 5.1oz Chopped cooked ham

  8. 1 Tomato - peeled, seeded, And chopped

  9. 2 tablespoons 30ml Chopped parsley

  10. 3/4 teaspoon 3.8ml Paprika

  11. 1/2 teaspoon 2 1/2ml Sugar

  12. 1/2 teaspoon 2 1/2ml Dried basil

  13. 1/2 teaspoon 2 1/2ml Coarsely crushed juniper berries

  14. 1/8 teaspoon 0.6ml Dried thyme

  15. 1/2 cup 118ml Dry white wine

  16. 1 1/2 teaspoons 7 1/2ml Cornstarch - dissolved in

  17. 1 tablespoon 15ml Water Salt - to taste

  18. 3/4 cup 177ml Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well. Remove meat. Add butter to pan with onion, garlic, and mushrooms. Saute, stirring, until onion is soft, about 4 minutes. Return meat to pan, and add ham, tomato, parsley, paprika, sugar, basil, juniper, thyme, and wine; stir to blend. Cover and simmer gently for 50 minutes, or until tender. Remove meat and keep warm. Reduce sauce until slightly thickened. Add dissolved cornstarch and cook, stirring, until thickened. Remove pan from heat. Correct seasoning with salt and stir in sour cream just until blended, then spoon sauce over meat. This recipe yields 4 to 6 servings.

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