A recipe for Rabbit Stew In White Wine Sauce (Pressure Cooker). Follow the simple recipe instructions for Rabbit Stew In White Wine Sauce (Pressure Cooker) shared by other home cooking experts.
Ingredients
4 Tsp. vegetable oil, divided1 1/2 pounds rabbit cut in pieces
1/2 cup chopped onion
1 clove garlic minced
1 medium green bell pepper in 1 inch squares
1 cup mushrooms sliced
2 Tsp. flour
3 medium tomatoes blanch/peel/chop
1/2 cup white wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 Tsp. thyme
1/4 Tsp. salt
1/4 Tsp. pepper
2 Tsp. fresh parsley chopped
Directions
In a 4 quart pressure cooker heat 1 T. oil. Add rabbit a few pieces at a time and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining Tsp. oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook stirring constantly for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water broth mix thyme salt pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened about 2 minutes. Pour over rabbit and sprinkle with parsley.
