Rabbit in Creamy Dill Sauce

1 pound cubed rabbit (de-boned)

1 tablespoon oil

1 large garlic clove, minced

1 medium onion, sliced

1/2 cup apple juice

1/2 cup chicken stock

1 (12 ounce) can evaporated milk

1 tablespoon butter

3 tablespoons all purpose flour

1 teaspoon dried dill weed

1/8 teaspoon pepper

2 tablespoons dry white wine

Heat oil in heavy skillet, add rabbit and brown over medium heat. Add garlic and onions and saute a few minutes longer. Add apple juice and chicken stock, cover and simmer for 30 minutes or until rabbit is tender. Remove cover, increase heat and gently boil for 10 minutes to slightly reduce liquid. Remove rabbit from pan. Add margarine and flour to remaining liquid in pan, whisking until smooth. Gradually add evaporated milk, cooking until mixture thickens and boils. Add dill weed, pepper, the reserved cooked rabbit and wine, stirring well. Heat over low heat until warmed through. Serve with buttered noodles.

Copyright 1998-2014 Stephen Ricciardelli