RABBIT STEW RECIPE
BY CHEF GEORGE KRUMOV
Ingredients:
2 rabbits cut into pieces,
1 cup flour,
1/4 cup olive oil,
1 chopped onion,
2 teaspoon minced garlic,
1/4 cup port wine,
1 cup chicken stock,
1 tablespoon Dijon mustard,
1 teaspoon thyme,
1 teaspoon sage,
1 teaspoon cayenne pepper,
1 tablespoon chopped Italian parsley,
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 rabbit in a braising pan. In the same skillet, saute the garlic and onion until soft. Add the rest of the ingredients and bring to a boil. Pour the sauce over the rabbit in the braising pan, cover with aluminum foil and braise at medium temperature for 1 hour or until the meat is tender and falling easily off the bone.
