Braised Rabbit With Wild Mushrooms

Name: Braised Rabbit With Wild Mushrooms
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 4-6 serving(s)
Ingredients: 4 tablespoons butter; 1 (3 1/2 lb) rabbit, dressed and cut into serving pieces; 1 large onion, chopped; 1/2 lb fresh wild mushroom, rinsed and sliced; 1 garlic clove, minced; 1 cup dry white wine; 3 large ripe tomatoes, peeled, seeded, and chopped; 1 1/2 cups beef broth; 2 teaspoons chopped fresh tarragon leaves; 1 teaspoon chopped fresh chervil, leaves; salt; fresh ground black pepper

Submitted by ratherbeswimmin

"The Glory of Southern Cooking"

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Ready In:: 2hrs 5mins
Ingredients:: 12
Serves:: 4-6

ingredients

4 tablespoons butter
1 (3 1/2 lb) rabbit, dressed and cut into serving pieces
1 large onion, chopped
¹⁄₂ lb fresh wild mushroom, rinsed and sliced
1 garlic clove, minced
1 cup dry white wine
3 large ripe tomatoes, peeled, seeded, and chopped
1 ¹⁄₂ cups beef broth
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil, leaves
salt
fresh ground black pepper

directions

Preheat oven to 350°.
In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
Remove pan from heat.
Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.