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| 3 Esslöffel | olive oil |
| 1 gross | Rabbit, about 3 pounds, cut up |
| 2 Tasse | white wine dry |
| 1 Esslöffel | peppercorns green |
| 1/2 Tasse | Cream or half-and-half or Mock Cream (to follow) |
| | Salt and black pepper, freshly ground, to taste |
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Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)
Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place on a heated platter. Add the green peppercorns, smashing them in the bottom of the pot with a wodden spoon. Add the cream and bring to a heavy simmer. Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the rabbit.
Serve with Semolina Dumplings (p. Ref), along with Zucchini and Carrots (p. Ref) and a green salad with French Bread.
Wine Suggestion: Cotes du Rhone or Petite Sirah.
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