Rabbit Loin Fricassee


6 oz rabbit loins sliced thin

2 oz. fresh peas

2 oz pearl onions

1 tsp minced garlic

¼ cup white wine

½ cup heavy cream

¼ cup rabbit stock or chicken stock

1 tsp fresh thyme leaves

1 tbs butter

1 tbs all purpose flour

Salt and pepper to taste

Over medium high heat, melt butter in a medium sized sauté pan.  Dust rabbit in flour seasoned with salt and pepper and add to hot sauté pan.  Quickly sear both sides then add garlic and pearl onions, cook for 30 seconds.

Add peas and deglaze with white wine.  Add stock, cream, and thyme and let reduce slightly.  Adjust seasoning with salt and pepper and serve with grits, rice, spaetzel or your choice of starch.