Rabbit with Herbed Wine Sauce
1 rabbit, cut in serving pieces
4 tbsp. butter
2 tbsp. chopped parsley
1 tbsp. chopped chives
2 tbsp. flour
1 cup dry white wine
1 cup water
1 large garlic clove, minced
1 tsp. dried thyme leaves
1 can sliced mushrooms,drained
Salt & Pepper
In a large heavy skillet, heat 2 tablespoons butter and saute rabbit until it is brown on all sides.
While rabbit is cooking mix parsley, chives, and remaining 2 tablespoons of butter thoroughly.
Sprinkle rabbit pieces with flour, cook 1 minute, stirring with wooden spoon.
Add white wine, water, butter-and-herb mixture, garlic, thyme, and salt & pepper to taste.
Stir over high heat until mixture starts to boil.
Cover and simmer 50 minutes over very low heat until tender
Add mushrooms and simmer 10 minutes more.
Suggested Serving with wild rice
Serves 4.
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