set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set HyperTextList = [ #68:temp0]
set VideoList = []
@
RABBIT AND CHESTNUT STEW

Heat 1 tablespoon of the oil in a skillet and cook the bacon until golden-brown.  Remove the bacon from the pan with a slotted spoon and reserve.  In a separate skillet heat 1 tablespoon of the butter and the remaining oil and cook the onions until golden-brown.  Brown the rabbit pieces in the skillet where the bacon was cooked, over a moderate heat.  Season the rabbit pieces with salt and pepper.  Stir the wine, garlic, and bouquet garni into the skillet.  Bring to a boil, reduce heat to a simmer and cook for 35 minutes.  Add the pearl onions and chestnuts and cook for 10 minutes longer.
@
4 lb rabbit, cut into serving pieces
1 cup diced smoked bacon, blanched and rinsed
2 tbsp unsalted butter
2 tbsp cooking oil
18 pearl onions, peeled
3 cups Beaujolais wine
1 clove garlic
1 bouquet garni
1 lb cooked chestnuts
salt, pepper
@
30
mn
@
45
mn
@

@
Auvergne
@
Poultry, Game
@

@
Gamay
@