Heat 1 tablespoon of the butter and the oil in a skillet over a moderate heat and brown the rabbit, turning frequently. Season the meat with salt and pepper. Stir in the onions and brandy. Reduce heat to a simmer, cover, and cook for 30-40 minutes, turning the rabbit at 10-minute intervals. In a small bowl, cream together the butter and flour until combined. Remove the rabbit from the skillet and keep warm. Stir the crÅme fraöche and chicken stock into the skillet and boil hard until reduced by one third. Drop pieces of the butter-flour mixture into the boiling sauce, whisking rapidly. If the sauce is too thick, thin it out with 1 tablespoon of boiling water. Season the sauce with salt and pepper. Place the rabbit pieces on a serving platter and serve the sauce on the side.
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3 lb rabbit, cut into serving pieces
2 tbsp unsalted butter, softened
1 tbsp cooking oil
2 cups chopped onions
1/2 cup French Fine or Marc brandy
1 tbsp flour
3 tbsp crÅme fraöche
1/2 cup chicken stock
salt, pepper
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10
mn
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35
mn
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Serve with cooked peas, green beans, or sautÄed potatoes.
