Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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