Braised Rabbit With Wild Mushrooms - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
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.
Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
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.
Remove pan from heat.
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.