Rabbit stew in white wine sauce (pressure cook)

Yield: 4 servings

4 tsp Vegetable oil -- divided

1 1/2 lbs Rabbit -- cut in pieces

1/2 cup Chopped onion

1 Clove garlic -- minced

1 med Green bell pepper -- in 1"


1 cup Mushrooms -- sliced

2 tsp Flour

3 med Tomatoes -- blanch/peel/chop

1/2 cup Wihite wine

1/4 cup Water

1 pack Instant chicken broth and

Seasoning mix

1/4 tsp Thyme

1/4 tsp Salt

1/4 tsp Pepper

2 tsp Fresh parsley -- chopped


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 teaspoon oil tocooker 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.

recipe by : weight watchers fast & fabulous cookbook/r.