6 to 8
portionsEasy
By Julee Rosso and Sheila Lukins
Published 1982
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.
This recipe is not intended for
Advertisement
Advertisement