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Ragout of Rabbit Forestiere

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Preparation info
  • 6 to 8

    portions
    • Difficulty

      Easy

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Of course use a fresh domestic rabbit for this recipe if you can, but a good brand of frozen rabbit is available in many supermarkets, and is convenient and affordable. No marinating is needed for the domestic product, and aside from the time to soften the dried mushrooms, the stew proceeds quickly. We suggest serving this with a Leek and Potato Purée and buttered rice or pasta, followed by a green salad and cheese.

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