cat lover
08-30-2006, 08:41 AM
My sister gave this to me; her DH brought home some rabbit with this recipe from a friend; she said it was good.
8 oz smoked bacon, cut up
1/2 cup all purpose flour
1 1/2 sp kosher salt
1/2 tsp pepper
1 (5 lb) rabbit, cut up
2 1/2 cups chicken broth
1 1/2 cups dry white wine
4 cloves garlic, minced
2 tbsp fresh rosemary, snipped
1 pound fingerling potatoes cut into 1" pieces
4 medium carrots cut into 1" pieces
1 medium onion cut into thin wedges
3 baby leeks, sliced
1/2 cup celery, sliced
1/3 cup margarine
1/3 cup all purpose flour
1 recipe pastry crust
In a 8 quart Dutch oven brown the bacon,stirring occasionally. Drain on paper towels, but reserve the drippings in the pan. In a large plastic bag combine 1/2 cup flour, 1 1/2 tsp salt, and the pepper. Place rabbit in bag and shake to coat. Brown the rabbit in the bacon rippings. Drain fat from Dutch oven. Add cicken broth, wine, garlic,and rosemary. Bring to boiling and reduce heat. Cover and simmer 1 hour. Add potatoes, carrots, onion, leeks,and celery. Return to boiling and reduce heat and simmer about 20 minutes or till veggies are tender. Remove rabbit from Dutch oven; cool slightly. In a small bowl stir together margarine and 1/3 cup flour till combined and stir into veggie mixture in the pan. Cook and sir till mixture is thickened and bubbly. Remove from heat. Remove rabbit meat rom bones and chop or shred. Discard the bones and stir rabbit meat and bacon into veggie mixture. Season to taste. Transfer to a 13 x 9" pan. On a lightly floured surface prepare your pastry crust and put on top of rabbit mixture. Tuck any edges into the baking pan. Cut a few slits for ateam to escape. Bake at 400 degrees about40 minutes or till pastry is browned and rabbit mixture is bubbling on edges. Cool 30 minutes on wire rack before seving. Makes 10 servings.
8 oz smoked bacon, cut up
1/2 cup all purpose flour
1 1/2 sp kosher salt
1/2 tsp pepper
1 (5 lb) rabbit, cut up
2 1/2 cups chicken broth
1 1/2 cups dry white wine
4 cloves garlic, minced
2 tbsp fresh rosemary, snipped
1 pound fingerling potatoes cut into 1" pieces
4 medium carrots cut into 1" pieces
1 medium onion cut into thin wedges
3 baby leeks, sliced
1/2 cup celery, sliced
1/3 cup margarine
1/3 cup all purpose flour
1 recipe pastry crust
In a 8 quart Dutch oven brown the bacon,stirring occasionally. Drain on paper towels, but reserve the drippings in the pan. In a large plastic bag combine 1/2 cup flour, 1 1/2 tsp salt, and the pepper. Place rabbit in bag and shake to coat. Brown the rabbit in the bacon rippings. Drain fat from Dutch oven. Add cicken broth, wine, garlic,and rosemary. Bring to boiling and reduce heat. Cover and simmer 1 hour. Add potatoes, carrots, onion, leeks,and celery. Return to boiling and reduce heat and simmer about 20 minutes or till veggies are tender. Remove rabbit from Dutch oven; cool slightly. In a small bowl stir together margarine and 1/3 cup flour till combined and stir into veggie mixture in the pan. Cook and sir till mixture is thickened and bubbly. Remove from heat. Remove rabbit meat rom bones and chop or shred. Discard the bones and stir rabbit meat and bacon into veggie mixture. Season to taste. Transfer to a 13 x 9" pan. On a lightly floured surface prepare your pastry crust and put on top of rabbit mixture. Tuck any edges into the baking pan. Cut a few slits for ateam to escape. Bake at 400 degrees about40 minutes or till pastry is browned and rabbit mixture is bubbling on edges. Cool 30 minutes on wire rack before seving. Makes 10 servings.