Stewed Rabbit Chinon

Name: Stewed Rabbit Chinon
Ingredients: 1 parsley stalk; 1 bay leaf; 2 sprigs thyme; 1 sprig marjoram; 1 rabbit, disjointed; salt and pepper; all-purpose flour; 1/2 c. bacon drippings; 1 c. red wine; 1 1/2 c. beef broth; 1 large onion, quartered; 3 cloves garlic; 1/4 c. butter (1/2 stick); 12 tiny whole onions; 3 Tbsp. cornstarch; 2 Tbsp. Bovril or Kitchen Bouquet; Duchess potatoes

17 ingredients

7 steps

Ingredients

1 parsley stalk
1 bay leaf
2 sprigs thyme
1 sprig marjoram
1 rabbit, disjointed
salt and pepper
all-purpose flour
1/2 c. bacon drippings
1 c. red wine
1 1/2 c. beef broth
1 large onion, quartered
3 cloves garlic
1/4 c. butter (1/2 stick)
12 tiny whole onions
3 Tbsp. cornstarch
2 Tbsp. Bovril or Kitchen Bouquet
Duchess potatoes

Directions

1

To make bouquet garni (used to season rabbit while baking), combine parsley, bay leaf, thyme and marjoram in a small, double cheesecloth and tie secure with a string.
2

Set aside for later use.
3

Season the rabbit pieces with salt and pepper, then dredge in flour.
4

Heat the bacon drippings in a frying pan, then add the rabbit pieces and brown on all sides.
5

Remove the rabbit and place in a baking dish.
6

Add the wine, broth, bouquet garni (made previously), the large onion and garlic cloves, then cover.
7

Bake in a preheated 350° oven for 1 hour and 30 minutes, or until the rabbit is tender.