Rabbit In Green Peppercorns And Wine Sauce
|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|
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.