Braised Rabbit in Wine Sauce

Name: Braised Rabbit in Wine Sauce
Yield: Makes 8 to 10 servings
Ingredients: 1 c. hot water; 1 c. chopped celery; Butter; ¼ c. dry white wine; ¼ tsp. paprika; ½ c. chopped parsley; 1 bay leaf; Salt; Pepper; 2 rabbits, cut into pieces; Flour

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

With this serve buttered noodles, parsnip sticks cooked in a bit of butter and sugar, lettuce salad, cranberry pie, hot coffee

Ingredients

2 rabbits, cut into pieces
Flour
Salt
Pepper
Butter

Main course

Method

Roll rabbit pieces in flour. Season with salt and pepper. In a large skillet sauté rabbit pieces in 14″ butter until well browned.
Add remaining ingredients; cover and simmer over low heat until tender, about 1 hour. (Add more water to sauce if necessary.) Remove bay leaf before serving.