Rabbit In Brandied Wine Sauce Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
1 large: Or 2 small rabbit[s],
Seasoned flour, for dredging
1/4 lbs: Diced salt pork,
1/4 cup: Shallots, chopped OR
1/4 cup: Onion, chopped PLUS
1 centiliter: Garlic, minced
1 cup: Mushrooms, sliced
3/4 cup: Chicken stock,
3/4 cup: Dry red wine,
1 1/2 ounce: Brandy,
2 tsp: Butter,
2 tsp: Flour, optl
Directions:
~----------IN A SPICE BAG-----------
1 sl Lemon rind
10 Peppercorns
2 Parsley sprigs
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper; optl
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 dont 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
Source from luhu.jp
1 sl Lemon rind
10 Peppercorns
2 Parsley sprigs
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper; optl
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 dont 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
Source from luhu.jp
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