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Rabbit Stew In White Wine Sauce (Pressure Coo

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      Title: RABBIT STEW IN WHITE WINE SAUCE (PRESSURE COO
 Categories: Mushrooms, Peppers, Tomatoes, Wine, Sauces
      Yield: 4 Servings
 
      4 ts Vegetable oil -- divided
  1 1/2 lb Rabbit -- cut in pieces
    1/2 c  Chopped onion
      1    Clove garlic -- minced
      1 md Green bell pepper -- in 1"
           Squares
      1 c  Mushrooms -- sliced
      2 ts Flour
      3 md Tomatoes -- blanch/peel/chop
    1/2 c  Wihite wine
    1/4 c  Water
      1 pk Instant chicken broth and
           Seasoning mix
    1/4 ts Thyme
    1/4 ts Salt
    1/4 ts Pepper
      2 ts 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. Banghart
 
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