BRAISED RABBIT IN WINE SAUCE
BY CHEF GEORGE KRUMOV

Ingredients:

2 - 3 pound rabbits,

cut into serving pieces,

1 cup flour,

2 tablespoon butter,

1 cup chicken stock,

2 tablespoon chopped pancetta - Italian bacon,

1 tablespoon olive oil,

2 teaspoon minced garlic,

1 small onion, sliced,

1 cup mushrooms, quartered,

1/2 cup red wine,

1 teaspoon fresh tarragon,

1 tablespoon tomato paste,

salt and pepper to taste.

Recipe:

Season the rabbit with salt and pepper to taste and dust it in the flour. Heat the butter in a heavy skillet and sear the rabbit pieces. Place them in a braising pan. In the same skillet, heat the olive oil and saute the onion, garlic, mushrooms and pancetta. Add the rest of the ingredients and stir. Pour the sauce over the rabbit pieces, cover with tin foil and braise for 45 minutes or until the meat is tender.

For more great recipes from Chef George visit www.finestchef.com
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