Behind the Recipes
Rabbit in Green Peppercorns And Wine Sauce by D'Artagnan
Makes 4 servings
INGREDIENTS:
3 tablespoons extra virgin olive oil
1 large rabbit (3 lbs.) cut up
2 cups dry white wine
1 tablespoon green peppercorns
1/2 cup cream or half-and-half
salt and pepper
PREPARATION:
1. Heat a Dutch oven and add the oil. Sauté the rabbit pieces in the oil until golden brown on all sides, about 10 minutes.
2. Add the wine, cover, and simmer for 45 minutes. Remove the rabbit from the pot and place on a heated platter.
3. Add the green peppercorns to the pot, smashing them 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.
Recipe courtesy of D'Artagnan
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
