Marinate the rabbit pieces at least 4 hours in the sauterne. When ready to cook, presoak the pot, top and bottom, in water for 15 minutes.
Mince rabbit liver and heart, and saute in
In a separate saucepan, saute the rabbit in the remaining
Pour the rabbit, including the liver and heart, and the sauces into the pot.
Add the chopped shallots, sliced mushrooms, salt and grated cheese.
Place the covered pot in a cold oven.
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