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French-Style Rabbit

2 1/2 pounds Rabbit - (to 3 lbs) -- cut serving pieces
Seasoned flour
4 tablespoons Olive oil
2 tablespoons Butter
1 Onion -- chopped
1 Garlic clove -- minced
1/2 pound Mushrooms -- sliced
1 cup Chopped cooked ham
1 Tomato -- peeled, seeded, and chopped
2 tablespoons Chopped parsley
3/4 teaspoon Paprika
1/2 teaspoon Sugar
1/2 teaspoon Dried basil
1/2 teaspoon Coarsely crushed juniper berries
1/8 teaspoon Dried thyme
1/2 cup Dry white wine
1 1/2 teaspoons Cornstarch -- dissolved in
1 tablespoon Water
Salt -- to taste
3/4 cup Sour cream


Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well. Remove meat. Add butter to pan with onion, garlic, and mushrooms. Saute, stirring, until onion is soft, about 4 minutes. Return meat to pan, and add ham, tomato, parsley, paprika, sugar, basil, juniper, thyme, and wine; stir to blend. Cover and simmer gently for 50 minutes, or until tender. Remove meat and keep warm. Reduce sauce until slightly thickened. Add dissolved cornstarch and cook, stirring, until thickened. Remove pan from heat. Correct seasoning with salt and stir in sour cream just until blended, then spoon sauce over meat.

This recipe yields 4 to 6 servings.





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