2 Rabbits, cut into serving - pieces
1/4 cup Oil, peanut
1/4 cup Onions, chopped
1 lb Mushrooms, sliced
2 medium Tomatoes, chopped
Flour
Salt (to taste)
Pepper, white (to taste)
3 Bay leaves
1 tbsp Paste, tomato
2 cup Wine, white
BUERRE MANIE
2 tbsp Flour
2 tbsp Butter
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Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate.
Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes.
Add the wine and bring the mixture to a boil.
Preheat your oven to 350 F.
Bake the rabbit in your oven for 45 minutes.
Remove the rabbit and thicken the sauce with the beurre manie (you know that fancy chefs have to have fancy names ... this is a "roux".) For the beurre manie, simply melt the butter in a saute pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix.
Pour the sauce over the rabbit and serve.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans
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