Recipe - Rabbit Stew In White Wine Sauce (Pressure Cooker)

4 teaspoon Vegetable oil divided
1 One half pound Rabbit cut in pieces
One half cup Chopped onion
1 Clove garlic minced
1 md Green bell pepper in 1"
Squares
1 cup Mushrooms cut or sliced up
2 teaspoon Flour
3 md Tomatoes blanch/peel/chop
One half cup Wihite wine
One fourth cup Water
1 pack Instant chicken broth and
Seasoning mix
One fourth teaspoon Thyme
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 teaspoon Fresh parsley chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a
time, and cook until evenly browned on all sides. Set rabbit pieces aside.
Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute
until onion is soft. Add green pepper and mushrooms and continue sauteing
until pepper is tendercrisp. Sprinkle vegetable mixture with flour and
cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine
and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned
rabbit and stir to combine. Close cover securely. Place pressure regulator
firmly on vent pipe and heat until regulator begins to rock gently. Cook at
15 pounds pressure for 15 minutes. Hold cooker under cold water to bring
pressure down. Transfer rabbit to serving dish and cook sauce over High
heat until slightly thickened, about 2 minutes. Pour over rabbit and
sprinkle with parsley.

Recipe By : Weight Watchers Fast & Fabulous Cookbook/R. Banghart

From: Terrance
Date: 122292 (05:37) Number: 2525 Fro Colossus Date:
122292 (05:37) Numbe (125) Cook

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