Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Vegetable oil - divided

  2. 1 1/2 lbs 681g / 24oz Rabbit - cut in pieces

  3. 1/2 cup 31g / 1.1oz Chopped onion

  4. 1 Garlic clove - minced

  5. 1 Green bell pepper - cut 1" squares (medium)

  6. 1 cup 237ml Mushrooms - sliced

  7. 2 teaspoons 10ml Flour

  8. 3 teaspoons 15ml Tomatoes - blanched - peeled, (medium) And chopped

  9. 1/2 cup 118ml White wine

  10. 1/4 cup 59ml Water

  11. 1 Instant chicken broth and seasoning mix

  12. 1/4 teaspoon 1 1/3ml Thyme

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 2 teaspoons 10ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 4-quart pressure cooker, heat 1 teaspoon 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. This recipe yields 4 servings.


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