Rabbit Nicoise (James Beard)
- 2 tablespoons butter
- 1 (3 -4 lb) rabbit, cut into serving pieces
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 2 cups dry red wine
- 1 12 ounces cognac
- salt
- pepper
- 6 Italian sausages
- 8 ounces mushrooms, sliced
- Preheat oven to 325F.
- Heat butter in a skillet.
- Add rabbit and brown well on all sides.
- Place rabbit pieces in a baking dish.
- Add garlic, olive oil, wine and Cognac.
- Sprinkle with salt and pepper.
- Cover and bake for 1 1/2 hours.
- Brown sausages in a skillet.
- Add sausages and mushrooms to baking dish.
- Bake for 30 minutes more.
butter, rabbit, garlic, olive oil, red wine, cognac, salt, pepper, italian sausages, mushrooms
Taken from www.food.com/recipe/rabbit-nicoise-james-beard-460205 (may not work)