Rabbit in brandied wine sauce
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Rabbit in brandied wine sauce
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Last updated 6/12/2012 1:19:40 AM. Recipe ID 51096. Report a problem with this recipe.
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      Title: Rabbit in brandied wine sauce
 Categories: Game
      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 OR
    1/4 c  Onion; chopped PLUS
      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, opt'l
 
  ~----------IN A SPICE BAG-----------
        1 sl Lemon rind
       10    Peppercorns
        2    Parsley sprigs
        2    Ribs leafy celery
        1    Bay leaf
        1    Dried chile pepper; opt'l
  
  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 plus a small
  clove of garlic. 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.
  
  Jim Weller
 




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Recipe ID 51096 (Apr 03, 2005)

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