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Rabbit In Green Peppercorns And Wine Sauce

Yield: 4 Servings

Ingredients and directions for this recipe

3 tb Olive oil
1 lg Rabbit, about 3 pounds, cut
-up
2 c Dry white wine
1 tb Green peppercorns
1/2 c Cream or half-and-half or
-Mock Cream (to follow)
Salt and black pepper,
-freshly ground, to taste

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)

Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until
brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to
a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place
on a heated platter. Add the green peppercorns, smashing them in the bottom
of the pot with a wodden spoon. Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the
rabbit.

Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p.
ref) and a green salad with French Bread.

Wine Suggestion: Cotes du Rhone or Petite Sirah.

Serves 4

See also:
Previous recipe Rabbit In Brandied Wine Sauce
Next recipe Rabbit In Mustard Sauce

Or try one of these recipes:
Mallow-graham Bars
The Works Casserole