Title: Rabbit in Brandied Wine Sauce
Categories: Game Mushroom Onion
Yield: 7 Servings

1	lg	Or 2 small rabbit[s]
		Seasoned flour, for dredging
1/4	lb	Diced salt pork
1/4	c	Shallots; chopped OR
1/4	c	Onion; chopped PLUS
1	cl	Garlic; minced
1	c	Mushrooms, sliced
3/4	c	Chicken stock
3/4	c	Dry red wine
1 1/2	oz	Brandy
2	ts	Butter
2	ts	Flour, opt'l
IN A SPICE BAG
1	sl	Lemon rind
10		Peppercorns
2		Parsley sprigs
2		Ribs leafy celery
1		Bay leaf
1		Dried chile pepper; opt'l

Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added.

Jim Weller

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