Rabbit Creole Style
1 1/2 lb rabbit, quartered
1/2 cup white wine
1 large onion sliced
1/4 tsp thyme
1/2 tsp nutmeg
Salt
1 tbsp butter
12 small onions
2 tbsp minced ham
2 tbsp flour
3 tomatoes, peeled and chopped
2 cups beef broth
1/2 cup red wine
Pepper to taste
Put the rabbit in plasic or ceramic bowl; add white wine, sliced onion, thyme, bay leaves,
nutmeg and 1 tbsp salt. Marinate for 6 hours or overnight. Remove from marinade. Do not save
marinade.
Melt butter in a saucepan; brown meat with small onions and ham. Stir in flour; cook until
browned. Add tomatoes; cook for 10 minutes. Add beef broth and red wine; bring to a boil,
stirring. Cook fro 45 minutes or longer.