Rabbit in White Wine
- 1 Lg. Rabbit cut in pieces
- 3 tb Butter
- 1 Onion, sliced
- 1 Carrot, sliced
- 2 Celery stalks, diced
- 1/4 ts Thyme
- 1/4 ts Marjoram
- 1 c Chicken bouillon
- 2 tb Vinegar
- 1/2 c Dry white wine
- 1/4 c Sour cream
- Salt & pepper
In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion,
carrot and celery to coat. Micro on high 2 minutes. In separate bowl,
thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine.
Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning
mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60
percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour
cream. Micro on bake for 5 minutes to complete. Serve over buttered
noodles.
Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice
carrot and celery to coat. Micro on high 2 minutes. In separate bowl,
thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine.
Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning
mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60
percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour
cream. Micro on bake for 5 minutes to complete. Serve over buttered
noodles.
Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice
