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Title: Pan Stewed Rabbit
Categories: Ethnic Meat Soup
Yield: 1 Servings

1 Rabbit, ready for the pan
1 Salt
1/2cOlive oil
1cVinegar, wine
1 Flour
2tbButter
3 Olives, chopped
1 Garlic clove, mashed
2cConsomme
1/4tsSalt
1/4tsPepper
1tbBacon, raw, diced
2cWine, red

Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours.

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