Rabbit (Or Chicken) in Wine With Mushrooms

"This recipe is from an old French cook book and calls for rabbit. I have found that chicken works just as well."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cut rabbit or chicken into serving size pieces and sprinkle lightly with kosher salt.
  • Heat wide frying pan over medium-low heat. Add olive oil and rabbit or chicken. Brown pieces well on all sides. Set aside.
  • Add mushrooms to pan and cook on medium heat, stirring, until lightly browned and all juices have evaporated. remove plan from heat, stir in flour and blend in dry white wine, the onions, parsley, rosemary and garlic. Cover; simmer 45 minutes or until meat is tender when pierced with a fork.
  • Melt butter in a frying pan. Add croutons and stir until well coated with butter and lightly toasted.
  • Place rabbit/chicken in a shallow serving dish and surround with toasted croutons. Sprinkle with additional chopped parsley or garnish with a spring of rosemary.

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RECIPE SUBMITTED BY

<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>
 
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