Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 1 cup dry white wine
- 4 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season the rabbit pieces with salt and pepper and add them to the skillet. Cook for 5-7 minutes on each side until browned. Remove the rabbit pieces from the skillet and set aside.
3. Add the chopped shallots and minced garlic to the skillet and sauté for 2-3 minutes until softened.
4. Add the white wine to the skillet and bring to a boil. Reduce the heat and let simmer for 5-7 minutes until the wine has reduced by half.
5. In a small bowl, mix the butter and flour together to form a paste. Add the paste to the skillet and whisk until smooth.
6. Slowly pour in the chicken broth while whisking constantly. Bring the sauce to a simmer and let cook for 5-7 minutes until thickened.
7. Return the rabbit pieces to the skillet and spoon the sauce over them. Cover the skillet and let cook for 20-25 minutes until the rabbit is cooked through and tender.
8. Serve the rabbit with the sauce spooned over the top.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the rabbit, then reduce to a simmer for the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 15g
Protein: 35g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 620mg
Substitutions for ingredients:
- Chicken can be substituted for rabbit.
- Red wine can be substituted for white wine.
- Onions can be substituted for shallots.
Variations:
- Add mushrooms to the sauce for extra flavor.
- Use thyme or rosemary instead of or in addition to the garlic for a different flavor profile.
- Serve the rabbit over mashed potatoes or rice.
Tips and tricks:
- Make sure to brown the rabbit pieces well before adding them to the sauce for maximum flavor.
- If the sauce is too thick, add more chicken broth to thin it out.
- Let the rabbit rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rabbit and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the rabbit on a platter with the sauce spooned over the top. Garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or chopped shallots.
Pairings:
Serve the rabbit with a side salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, rice, roasted carrots, or green beans.
Troubleshooting advice:
- If the sauce is too thin, whisk in more flour and butter paste to thicken it.
- If the rabbit is tough, it may need to cook for a longer period of time.
Food safety advice:
Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rabbit has been a popular meat in Europe for centuries, and is often used in French cuisine.
Flavor profiles:
The rabbit is savory and slightly gamey, while the sauce is tangy and slightly sweet from the white wine and shallots.
Serving suggestions:
Serve the rabbit with a crusty baguette to soak up the sauce.
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Region: French