1 or 2 Rabbits cut into serving pieces
2 to 3 tablespoons olive oil
1 large Onion, chopped
500gr (1 lb) Mushrooms, sliced
1 tin of chopped tomatoes
Salt (to taste)
Freshly ground black pepper
3 Bay leaves
1 tablespoon tomato paste
500 ml (1 pint) white wine
2 tablespoons flour
2 tablespoons butter
Preheat your oven to 180°C (350°F)
Heat the olive oil in a non stick frying pan and dust the rabbit with flour. Brown the rabbit quickly then put aside and pour off the oil from the pan.
Add onions, mushrooms, tomatoes, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes.
Add the wine and bring the mixture to a boil.
Put all into an oven proof casserole and add rabbit pieces, bake for about 45 mins or until rabbit is tender.
Remove the rabbit and thicken the sauce with the following method.
Melt the butter in a medium saucepan, add the flour and then cook over medium heat for a minute or two. Add the liquid slowly stirring all the time to thicken. Pour the sauce over the rabbit and serve.
N.B. There are many recipes for Rabbit Chasseur but we enjoyed this one. It was delicious served with new potatoes, Jerusalem Artichokes with garlic and green beans and cashew nuts.