Rabbit St. Jacques

wild rabbits, boned

1 cup dry white wine

1 bay leaf

1/2 pound fresh mushrooms, sliced

1/2 cup sliced green onions

3/4 cup chopped tomatoes

4 tablespoons margarine or butter

2 teaspoons black pepper

1 teaspoon dill

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup flour

1 cup whole milk

Cube rabbit and soak in salted water for one hour. Thoroughly rinse meat in fresh water. Poach in white wine with bay leaf. Strain meat from broth and retain both.

Saute mushrooms and onions in butter. Add tomatoes and saute two more minutes. Remove from heat and add seasonings and flour. Mix well into a thick paste. Return to heat and add broth, mix well, add milk while stirring and simmer until thick. Add rabbit and stir.

Pour into a baking dish and bake at 350 degrees for one half hour.

Copyright 1998-2014 Stephen Ricciardelli