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Rabbit in Green Peppercorns and Wine Sauce
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
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.