Stewed Rabbit, Provence style

Ingredients

• 1 rabbit
• a gill of sweet oil
• a sliced onion
• a glass of white wine
• four small peeled ripe tomatoes
• a pint of demi-glace or other good brown sauce
• season with salt and pepper
• savoury herbs

Method

1. 1

   Cut rabbit into joints, fry in oil with onion until brown.

2. 2

   Pour off oil, add wine, cover, and reduce.

3. 3

   Add tomatoes and sauce, season, and simmer until tender.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.

Stewed Rabbit, Provence style.) Cut a rabbit into neat joints and fry them in a saufe- pan containing J giU of sweet oil, and a sHced onion. When sufficiently brown, pour off the oil and add a glass of white wine (chablis or sauterne). Cover and let reduce a little. Next add four small peeled ripe tomatoes cut in quarters, and \ pint of demi-glace or other good brown sauce, season with salt and pepper and savoury herbs

Cook this with the app: pantry check, scaling, and the assistant.