Braised Rabbit With Wild Mushrooms

• 4 tablespoons butter
• 1 (3 1/2 lb) rabbit, dressed and cut into serving pieces
• 1 large onion, chopped
• 1/2 lb fresh wild mushroom, rinsed and sliced
• 1 garlic clove, minced
• 1 cup dry white wine
• 3 large ripe tomatoes, peeled, seeded, and chopped
• 1 1/2 cups beef broth
• 2 teaspoons chopped fresh tarragon leaves
• 1 teaspoon chopped fresh chervil, leaves
• salt
• fresh ground black pepper

1. Preheat oven to 350u0b0.
2. In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
3. Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
4. Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
5. Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
6. Remove pan from heat.
7. Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

butter, rabbit, onion, fresh wild mushroom, garlic, white wine, tomatoes, beef broth, tarragon, fresh chervil, salt, fresh ground black pepper

Taken from www.food.com/recipe/braised-rabbit-with-wild-mushrooms-333551 (may not work)