Brandied Rabbit with Fresh Morels
Pairs Well With
- 1 rabbit, cut into serving-size pieces
- 2 tablespoons olive oil
- 4 ounces brandy
- 2 tablespoons butter
- 1 tablespoon flour
- 1½ cups white wine
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- 1 bay leaf
- ¼ teaspoon thyme
- 1 sprig parsley, chopped
- 10 pitted green olives
- 10 Cipollini onions
- 2 cloves garlic, crushed
- 1 cup chicken broth
- 2 slices bacon, fried until crispy and then crumbled
- 4 ounces small, fresh morel mushrooms, whole
Heat olive oil in skillet on medium heat and brown rabbit on all sides. Add brandy and ignite. When flame burns out, set rabbit aside.
Heat boiling water in sauce pan, drop in onions and cook about 1 minute in order to loosen skins. Cool, remove skins and set aside.
In large saucepan, melt butter and blend in flour. Stir in wine and cook until sauce is slightly thickened. Add salt, pepper, thyme, parsley, bay leaf, olives, onions and garlic along with broth.
Pour sauce over rabbit. Cover and cook over medium heat for about 30 minutes. Stir in bacon and cook for an additional 25 minutes. Add morels and cook for about 5 more minutes until tender.