Amount
Ingredient
Preparation



2
each
rabbit

cut into serving pieces



1/4
cup
peanut oil





1/4
cup
onions

chopped



1
pound
mushrooms

sliced



2
medium
tomatoes

chopped



1
x
flour





1
x
salt

to taste



1
x
white pepper

to taste



3
each
bay leaves





1
tablespoon
tomato paste





2
cups
white wine







---

Buerre  Manie



2
tablespoons
flour





2
tablespoons
butter

 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 35 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.