Poor Man's Rabbit
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Pot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Mixing bowl
- Plate
Ingredients
- 1 large rabbit, in 6 pieces, with liver
- 1⁄2 cup flour
- Salt
- freshly ground black pepper
- 4 tbsp. olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 1 bouquet garni of bay leaf, savory, and thyme, wrapped in cheesecloth
- 1 1⁄2 cups Brown Veal Stock
- 1 cup pearl onions
- 2 cups whole mushrooms, cleaned
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