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French Rabbit Stew
Yields: 4 serving(s)
Ingredients
- Judi m. phelps (g.phelps1)
- 1 rabbit; disjointed
- 3 tablespoon(s) butter
- 1 1/2 teaspoon(s) salt; optional
- 1/2 teaspoon(s) freshly ground black pepper
- 2 tablespoon(s) flour
- 1/4 cup(s) beef broth
- 1/2 cup(s) dry white wine
- 4 slice(s) bacon; diced
- 12 small white onions
- 1 cl garlic; minced (it really needs 2 or 3)
- 1/2 pound(s) mushrooms; sliced
Directions
- Clean, wash, and dry the rabbit.
- Melt the butter in a dutch oven.
- Brown the rabbit in it.
- Sprinkle with the salt optional, pepper, and flour, stirring until the flour browns.
- Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.
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