Joe Coorough’s - Rabbit in Wine Sauce

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Ingredients:

• 1 Large Rabbit

• Shortening and Butter

• 1/4 pound bacon slab, cubed

• 1 package of frozen small onions (thawed)

• 2 cloves of garlic

• Flour

• 1 bouquet garni

• 1 tbsp. tomato paste

• Salt and pepper to taste

• 2 cups of heavy red wine (Zinfandel/Petite Sirah)

• 2 cups of water

• 1/2 pound mushrooms

Directions:

In a sauté pan, heat 3 tbsp. of shortening; add bacon and brown lightly.  Remove bacon, add onions and brown.  Set bacon and onions aside.  Brown rabbit on all sides in a Dutch Oven, making sure that the fat does not get overheated.  When the rabbit is brown, sprinkle with 2 tbsp. of flour, mix well with rabbit until coated.

Add 2 cups of heavy red wine, 2 cups of water, the tomato paste, bouquet garni, garlic and the little onions.  Bring to good boil, cover and place in a 350 degree oven for one to one-and-a-half hours.

Sauté mushrooms in butter and mix with rabbit 15 minutes before serving.  Add salt and pepper.  The sauce should be thick.

Serve with small boiled potatoes.

Note:

The more experienced cooks should only attempt this recipe. 

Not a good idea to prepare at Easter time.