2 ea Rabbits, cut into serving -- pieces
Heat the peanut 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.
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.
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