I woke up with a bad hangover and found myself in a hostel in Paris
last weekend. Hours later, still nursing the hangover, I stopped for lunch in
a restaurant and had some stew. It would have been fine, until I asked what
was in it. Those b@$%@%ds cooked Bambi's friend Thumper! I was outraged.
Maybe I overreacted, but I am now a wanted felon in France. I can't really
go into details, but don't look for more French food in this column. I did, however,
manage to pry the recipe from the chef's bloody hands as I left. You know,
just so I had something for the column... Enjoy:
French Rabbit Stew
1 Rabbit, disjointed
3 T Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 T Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really
-needs 2 or 3)
1/2 lb Mushrooms; sliced
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.
Brown the rabbit in it. Sprinkle with the salt (optional), pepper,
and flour, stirring until the flour browns. Add the broth and wine;
bring to a boil, cover and cook over low heat 45 minutes to one hour
or until tender. Watch Bambi whilst waiting.
While the rabbit is cooking, brown the bacon lightly in a skillet;
pour off half the fat. Add the onions; saute until golden. Add the
garlic and mushrooms; saute 3 minutes. Add this mixture to the
rabbit; cook 15 minutes longer or until the rabbit is tender.
Note: If mixture seems dry, you can add a little more beef broth or
wine to the mixture while it is cooking.