Title: French Rabbit Stew
Categories: Game French Wine
Yield: 4 Servings
|1|| ||Rabbit; disjointed|
|1 1/2||ts||Salt; optional|
|1/2||ts||Freshly ground black pepper|
|1/2||c||Dry white wine|
|1||cl||Garlic; minced (it really needs 2 or 3)|
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown
the rabbit in it. Sprinkle with the salt (optional), pepper, and flour,
stirring until the flour browns. Add the broth and wine; bring to a boil,
cover and cook over low heat 45 minutes to one hour or until tender.
Source: The Complete Round the World Meat Cookbook by Myra Waldo.