Subj : St. Gerard 10
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Chasseur by Gerard Crozier
 Categories: Game, Wine, Vegetables
      Yield: 4 Servings
 
      2    Rabbits; in serving pieces
    1/4 c  Oil
    1/4 c  Onions; chopped
      1 lb Mushrooms; sliced
      2 md Tomatoes; chopped
           Flour
           Salt & white pepper
      3    Bay leaves
      1 tb Tomato paste
      2 c  White wine

MMMMM------------------------BUERRE MANIE-----------------------------
      2 tb Flour
      2 tb Butter
 
  Heat the oil in a skillet and dust the rabbit with flour.
  Brown the rabbit over high heat quickly then pour off the
  oil and fats that accumulate.
  
  Add onions, mushrooms, tomatoes, flour, salt, pepper, bay
  leaves, and tomato paste and cook for 5 minutes.
  
  Add the wine and bring the mixture to a boil.
  
  Set your oven @ 350ºF/175ºC.
  
  Bake the rabbit in your oven for 45 minutes.
  
  Remove the rabbit and thicken the sauce with the beurre
  manie (you know that fancy chefs have to have fancy names
  ... this is a "roux".) For the beurre manie, simply melt the
  butter in a saute pan, add the flour and then cook over
  medium heat for a minute or two to take the "floury" flavor
  out of the mix.
  
  Pour the sauce over the rabbit and serve.
  
  From: Chef Gerard Crozier, Crozier's Restaurant, New Orleans
  
  Source: Great Chefs of New Orleans, Tele-record Productions
  :       : 747 Magazine Street, New Orleans, LA 70130
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The salt content of vegemite could flavor a thousand meals.
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