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2 tablespoons olive oil
1 2-1/2 pound rabbit, cut into 12 serving pieces, plus the liver
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Dijon mustard
1/2 cup plus 3 tablespoons dry white wine
1 large carrot, quartered and cut into 1-inch lengths
12 peeled white onions
4 small red potatoes, cut into quarters
1/2 teaspoon finely chopped garlic
12 small mushrooms
1 bay leaf
1/2 teaspoon dried thyme
1 cup chicken bouillion
1/2 cup whole plum tomatoes
1/4 cup chopped parsley leaves
Preparation:
Heat the oil in a Dutch oven. Sprinkle the rabbbit pieces with salt and pepper and put them in the pot. Brown the rabbit lightly on all sides - quickly, it should take about 5 minutes.
Blend the mustard with 3 tablespoons of the wine. Drain all the fat from the Dutch oven. With a pastry brush, coat all the rabbit pieces with the mustard and wine mixture. Cook for 5 minutes while stirring.
Put the carrots, onions, and potatoes into a saucepan. Cover with water. Bring to a boil and then drain.
Add the garlic, mushrooms, drained vegetables, bay leaf and thyme to the Dutch oven and cook for another 5 minutes. Add the remaining wine, bouillion, tomatoes and simmer, covered, for about 40 minutes, or until the rabbit is tender.
To thicken the gravy, uncover the pan and cook over medium heat for another 5 minutes. Garnish with parsley and serve.
Yield: 4 servings.
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