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Post by Paulinemom on May 1, 2006 9:42:20 GMT
Rabbit Stew
Ingredients
2kg (4lb) Rabbit, jointed 285ml (½ pint) Chicken Stock 140ml (¼ pint) White Wine 2 tbsp Seasoned Flour 55g (2oz) Butter 1 Garlic Clove 1 Bouquet Garni 2 tbsp Double Cream 1 tbsp Parsley 2 tsp Cornflour 2 tsp Tomato Purée Parsley Salt and Pepper
Method
Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides. Add the stock, wine and tomato purée, bring to the boil. Add the bouquet garni, crushed garlic and season to taste. Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender. Transfer the rabbit to a serving dish, keep warm. Transfer the sauce to a saucepan, removing the bouquet garni Mix the cream and cornflour together, and stir into the sauce until thickened. Pour sauce over rabbit and garnish with parsley.
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