Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Rabbit In Brandied Wine Sauce

Yield: 7 Servings

Ingredients and directions for this recipe

1 lg Or 2 small rabbit[s]
Seasoned flour, for dredging
1/4 lb Diced salt pork
1/4 c Shallots; chopped OR
1/4 c Onion; chopped PLUS
1 cl Garlic; minced
1 c Mushrooms, sliced
3/4 c Chicken stock
3/4 c Dry red wine
1 1/2 oz Brandy
2 ts Butter
2 ts Flour, opt'l

-----------IN A SPICE BAG-----------
1 sl Lemon rind
10 Peppercorns
2 Parsley sprigs
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper; opt'l

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 don't 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

See also:
Previous recipe Rabbit Hoggan
Next recipe Rabbit In Green Peppercorns And Wine Sauce

Or try one of these recipes:
Mallow-creme Fudge (fantasy Fudge)
The Wok