This is a classic recipe from Provence in France.

Ingredients

  • 1 rabbit, carved into pieces
  • 6 garlic cloves
  • 2 tablespoons sherry vinegar
  • 1 teaspoon minced thyme
  • ½ teaspoon minced sage
  • ¼ bottle dry red wine
  • 1-½ cups pearl onions
  • 1 tablespoon sugar

Directions

Carmelize the onions by sautéing quickly in butter with the sugar, then add 1/2 cup of water, cover, and cook until almost all of the water is gone.

Brown the rabbit pieces in olive oil and butter with the garlic. Add the vinegar, sage and thyme, slowly sauté until vinegar is nearly gone, then add the wine and cook 20-30 minutes until a light sauce is left. Serve rabbit pieces with the onions and the sauce.

Categories
Game, Healthy, Low Fat, Low Saturated Fat
Keywords
French
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