Rabbit & Porcini Mushrooms in White Wine Recipe
"Rabbit is a wonderfully versatile and savory meat. Ignore the stereotype that it "tastes like chicken". Rabbit has its own delicate and distinct flavor. Porcini mushrooms infuse the meat with a truffle-like earthiness in this sophisticated yet simple French recipe...."
INGREDIENTS
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3-½ to 4 pound rabbit
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Salt and pepper
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3 shallots, finely chopped
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4 tablespoons unsalted butter
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1 tablespoon olive oil
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1 ounce dried porcini mushrooms
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2 tablespoons flour
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½ cup Cognac or brandy
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1-½ cups dry white wine
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¾ cup chicken broth, home-made or packaged (not canned)
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3 sprigs fresh parsley
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2 sprigs fresh thyme
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1 bay leaf
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1 package frozen pearl onions
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1 tablespoon heavy cream
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