Rabbit Stew With Chicken
|Rabbit||4 Pound, cut into pieces (2 Kilogram)|
|Seasoned flour||2 Tablespoon|
|Chicken stock||250 Milliliter (1 Cup)|
|White wine||125 Milliliter (1/2 Cup)|
|Tomato paste||2 Teaspoon, mixed with 1 tablespoon water|
|Water||1 Tablespoon, mixed with tomato paste|
|Garlic||1 Clove (5 gm), crushed|
|Heavy cream||2 Tablespoon, mixed with 2 teaspoons cornstarch|
|Cornstarch||2 Teaspoon, mixed with heavy cream|
|Chopped parsley||1 Tablespoon|
Coat the rabbit pieces with the flour.
Heat the butter in a Dutch oven.
Add the rabbit pieces and fry until brown on all sides.
Pour in the stock, wine and tomato paste.
Add the garlic, bouquet garni and seasoning and bring to a boil.
Reduce the heat to low, cover the Dutch oven and cook gently (or place in a 325 F/170°C oven) for 1 1/2 to 2 hours or until the rabbit is tender.
Transfer the rabbit pieces to a warm serving dish and keep hot.
Stir the cream into the cooking liquid and simmer for a few seconds until the sauce thickens.
Remove the bouquet garni.
Pour the sauce over the rabbit.
Sprinkle the parsley on top and serve.