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Stewed Rabbit

This recipe had one French friend declare "Ah, French food" as if she were back home again.

olive oil
butter
flour
1 rabbit cut into pieces
4 slices of bacon
mushrooms
carrots
1 onion
5 garlic cloves
fresh parsley
bay leaves
herbes de provence
2 T. tomato paste
1 T. beef broth concentrate
salt and pepper
olive oil
1 bottle red wine

In a large dutch oven, cook bacon over medium heat. Remove from pan. Either keep bacon grease, or discard it and add 1 T. olive oil and 1 T. butter to the pan.

Season some flour in a bowl with salt & pepper. Dredge pieces of rabbit in flour and pan fry in the hot fat. Brown. Remove from heat and set aside.

Adding more oil if necessary, saute the onion and carrot for 5 minutes. Stir in the garlic and mushrooms and saute for 5 minutes.

Now stir in the chopped bacon, red wine, tomato paste, beef broth, fresh herbs, dried herds, salt and pepper.

Add water or beef broth if necessary to immerse the rabbit in liquid. Bring to a light boil and then cover the pot and reduce the flame to low and simmer, covered, for at least one hour and up to two. .

Comments: Send us comments about this recipe steve@pulpkitchen.com