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RABBIT WITH STEWED ONIONS

Heat 3 tablespoons of the oil in a large saucepan and cook the onions, covered, over low heat, until softened, about 30 minutes, stirring frequently.  Heat the remaining oil in a frying pan and brown the rabbit pieces, over a moderate heat, turning frequently.  Place the rabbit pieces in the saucepan with the onions.  Season with salt and pepper.  Pour in the white wine and bring to a boil.  Reduce heat to a simmer, cover, and cook gently for 20-25 minutes longer.
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3 lb rabbit, cut into serving pieces
4 lbs onions, chopped
4 tbsp cooking oil
2/3 cup dry white wine
salt, pepper
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30
mn
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50
mn
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Serve with a light red wine.
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Ile-de-France
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Poultry, Game
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Menetou-Salon
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