Recipe - Rabbit In Green Peppercorns And Wine Sauce

3 tablespoon Olive oil
1 lg Rabbit, about 3 pounds, cut
up
2 cup Dry white wine
1 tablespoon Green peppercorns
One half cup Cream or halfandhalf or
Mock Cream (to follow)
Salt and black pepper,
freshly ground, to taste

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)

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 wodden spoon. Add the cream and bring to a heavy simmer.
Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the
rabbit.

Serve with Semolina Dumplings (p. ref), along with Zucchini and Carrots (p.
ref) and a green salad with French Bread.

Wine Suggestion: Cotes du Rhone or Petite Sirah.

Serves 4

Posted to FOODWINE Digest 12 Dec 96

From: "J. Meade" meade@AURACOM.COM

Date: Thu, 12 Dec 1996 23:17:45 0400