Braised Rabbit in Cream Sauce
Braised Rabbit in Cream Sauce
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  • 1 rabbit, cut into 4 pieces
  • 1 onion, chopped
  • 1/2 cup (125 ml) white wine
  • 1 can 10 ounces (284 ml) chicken broth
  • Salt and pepper, to taste
    • Few sprigs fresh thyme or
    • 1/2 teaspoon (2.5 ml) dried thyme
  • Preparation
  • Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.
  • Remove and debone the rabbit. Keep the meat aside.
  • Strain the broth and set aside.
  • Description
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