Recipe

Rabbit with rosemary and white wine

Nov 30, 1976 1:00pm
  • 2 hrs 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Rabbit with rosemary and white wine
  • 2 rabbits (2kg)
  • 1/4 cup (60ml) olive oil
  • 1 leek (350g), sliced thinly
  • 2 trimmed sticks celery (150g), chopped finely
  • 2 clove garlic, crushed
  • 1/4 cup (35g) plain flour
  • 2 1/2 cup (625ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1 tablespoon fresh rosemary
  • 200 gram button mushrooms
  • 2 zucchini (240g), sliced thinly
  • 1 tablespoon finely chopped fresh parsley

Method

Rabbit with rosemary and white wine
  • 1
    Clean and trim rabbits; cut into pieces. Rinse under cold water; pat dry with absorbent paper.
  • 2
    Heat 1 tablespoon of the oil in large frying pan. Cook rabbit, in batches, until browned all over; drain on absorbent paper. Heat remaining oil in pan; cook leek, celery and garlic, stirring, until leek is soft.
  • 3
    Stir in flour; stir until mixture is dry and grainy. Remove pan from heat; gradually stir in stock and wine. Stir over heat until mixture boils and thickens.
  • 4
    Return rabbit to pan; add rosemary. Simmer, covered, about 1½ hours or until rabbit is tender.
  • 5
    Add vegetables; simmer, covered, 20 minutes or until vegetables are tender. Stir in parsley.

The Latest from Food To Love