Rabbit Stewed in White Wine Sauce
Ingredients
2 1/2 to 3 pound rabbit, cut into serving pieces
1 cup dry white wine
2 tablespoons white wine vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoon finely chopped fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tablespoon butter
12 to 16 small white onions (about 1 inch in diameter), peeled
3 tablespoons shallots, finely chopped
1/2 teaspoon garlic, finely chopped
2 tablespoons flour
1 1/2 cups chicken stock
Bouquet garnish of 4 parsley sprigs and 1 bay leaf, tied together
Directions
Wash rabbit under running water and dry it with paper towels.
Combine 1/2 cup of the wine, 1 tablespoon wine vinegar, olive oil, sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole.
Marinate rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.
Simmer pork cubes in 2 cups water for 5 minutes. Drain and pat dry with paper towels.
In a heavy 10-12 inch skillet, melt 1 tablespoon butter over moderate heat. Add pork cubes and brown until they are crisp and golden.
Set pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer to a bowl.
Remove rabbit from marinade and dry with paper towels. Reserve marinade.
Brown rabbit in the skillet, adding more fat as needed, then transfer pieces to a heavy flameproof 2 to 3 qt. casserole.
Pour off almost all of the fat from the skillet and add shallots and garlic. Cook, stirring constantly, for 2 minutes.
Stir in flour and cook, stirring over low heat 1 minute.
Remove from heat and pour in remaining 1/2 cup wine and stock, stirring constantly.
Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garnish, reserved marinate and browned pork cubes.
Preheat oven to 350 degrees F (180 degrees C).
Bring stew just to a boil on top of stove, cover and cook on middle shelf of oven for 40 minutes.
Gently stir in onions and cook for another 20 minutes, or until rabbit is tender when pierced with the tip of a sharp knife.
Just before serving, stir in remaining 1 tablespoon vinegar and taste for seasoning. Serve directly from the casserole.
Serves 4-6.
Ingredients
2 1/2 to 3 pound rabbit, cut into serving pieces
1 cup dry white wine
2 tablespoons white wine vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoon finely chopped fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tablespoon butter
12 to 16 small white onions (about 1 inch in diameter), peeled
3 tablespoons shallots, finely chopped
1/2 teaspoon garlic, finely chopped
2 tablespoons flour
1 1/2 cups chicken stock
Bouquet garnish of 4 parsley sprigs and 1 bay leaf, tied together
Directions
Wash rabbit under running water and dry it with paper towels.
Combine 1/2 cup of the wine, 1 tablespoon wine vinegar, olive oil, sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole.
Marinate rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.
Simmer pork cubes in 2 cups water for 5 minutes. Drain and pat dry with paper towels.
In a heavy 10-12 inch skillet, melt 1 tablespoon butter over moderate heat. Add pork cubes and brown until they are crisp and golden.
Set pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer to a bowl.
Remove rabbit from marinade and dry with paper towels. Reserve marinade.
Brown rabbit in the skillet, adding more fat as needed, then transfer pieces to a heavy flameproof 2 to 3 qt. casserole.
Pour off almost all of the fat from the skillet and add shallots and garlic. Cook, stirring constantly, for 2 minutes.
Stir in flour and cook, stirring over low heat 1 minute.
Remove from heat and pour in remaining 1/2 cup wine and stock, stirring constantly.
Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garnish, reserved marinate and browned pork cubes.
Preheat oven to 350 degrees F (180 degrees C).
Bring stew just to a boil on top of stove, cover and cook on middle shelf of oven for 40 minutes.
Gently stir in onions and cook for another 20 minutes, or until rabbit is tender when pierced with the tip of a sharp knife.
Just before serving, stir in remaining 1 tablespoon vinegar and taste for seasoning. Serve directly from the casserole.
Serves 4-6.
