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Rabbit In Green Peppercorns And Wine Sauce

21st.Century.Chef's picture
  Olive oil 3 Tablespoon
  Rabbit 3 Pound, cut up (1 Large Ones)
  Dry white wine 2 Cup (32 tbs)
  Green peppercorns 1 Tablespoon
  Cream/Half and half / mock cream 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste

Heat a Dutch oven and add the oil.
Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes.
Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes.
Remove the rabbit from the pot and place on a heated platter.
Add the green peppercorns, smashing them in the bottom of the pot with a wooden spoon.
Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to taste.
Pour the sauce over the rabbit.
Serve with Semolina Dumplings, along with Zucchini and Carrots and a green salad with French bread.

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