Post by Paulinemom on Aug 25, 2007 15:00:53 GMT
I found this recipe among some old papers I have had stored and tried it out.....it is WELL WORTH cooking up. The adition of wine, cream and herbs makes this something special.
Ingredients...
4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.
METHOD.....
Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbit joints and brown them evenly on all sides.
Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.
Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender.
Remove the rabbit joints from the pan and keep warm.
Cream the flour and butter together to a smooth paste.
Boil the juices in the pan for 3 mins.
Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.
In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.
Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.
Ingredients...
4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.
METHOD.....
Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbit joints and brown them evenly on all sides.
Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.
Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender.
Remove the rabbit joints from the pan and keep warm.
Cream the flour and butter together to a smooth paste.
Boil the juices in the pan for 3 mins.
Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.
In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.
Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.