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GARLIC RABBIT SAUTE

Pour the wine into a medium-sized saucepan and bring it to a boil.  Boil hard until it is reduced by half.  Put the flour in a plastic bag and add the rabbit pieces.  Shake to coat well.  Heat the olive oil in a skillet over a moderate heat.  Add the rabbit pieces and cook until browned, turning frequently.  Remove the rabbit pieces from the pan and drain well.  Discard the cooking oil.  Add the wine to the skillet and bring to a boil, scraping the bottom of the pan to loosen any attached particles.  Return the rabbit pieces to the pan, cover, and cook over a moderate heat for 10 minutes.  Scatter the garlic and anchovies over the rabbit and continue cooking, covered, for 15 minutes.
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3 lb rabbit, cut into serving pieces
1 1/2 cups dry white wine
1/4 cup flour
1/2 cup olive oil
8 cloves garlic, minced
8 anchovies, drained and chopped
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10
mn
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25
mn
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Ile-de-France
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Poultry, Game
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