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2 1/2 lb Rabbit - (to 3 lbs) cut serving pieces
4 tbl Olive oil
2 tbl Butter
1 x Onion chopped
1 x Garlic clove minced
1/2 lb Mushrooms sliced
1 cup Chopped cooked ham
1 x Tomato peeled, seeded, and chopped
2 tbl Chopped parsley
3/4 tsp Paprika
1/2 tsp Sugar
1/2 tsp Dried basil
1/2 tsp Coarsely crushed juniper berries
1/8 tsp Dried thyme
1/2 cup Dry white wine
1 1/2 tsp Cornstarch dissolved in 1 tbl Water
Salt to taste
3/4 cup Sour cream
Dust rabbit with seasoned flour. Heat oil in a Dutch oven and brown meat well. Remove meat. Add butter to pan with onion, garlic, and mushrooms. Saute, stirring, until onion is soft, about 4 minutes. Return meat to pan, and add ham, tomato, parsley, paprika, sugar, basil, juniper, thyme, and wine; stir to blend. Cover and simmer gently for 50 minutes, or until tender. Remove meat and keep warm. Reduce sauce until slightly thickened. Add dissolved cornstarch and cook, stirring, until thickened. Remove pan from heat. Correct seasoning with salt and stir in sour cream just until blended, then spoon sauce over meat.
This recipe yields 4 to 6 servings.
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