Rabbit with Porto Wine

Name: Rabbit with Porto Wine
Yield: 4
Ingredients: 1 rabbit cut into pieces; salt to taste; 60g of butter or margarine; 1 onion threaded with 4 cloves; 1 1/2 cups of Porto wine; 1 tablespoon of lemon juice; 12 degrees of pepper; parsley; 1 bay leaf; 3 cups of chicken broth; 2 tablespoons of melted butter; 1 tablespoon of wheat flour

1
1 rabbit cut into pieces
2
salt to taste
3
60g of butter or margarine
4
1 onion threaded with 4 cloves
5
1 1/2 cups of Porto wine
6
1 tablespoon of lemon juice
7
12 degrees of pepper
8
parsley
9
1 bay leaf
10
3 cups of chicken broth
11
2 tablespoons of melted butter
12
1 tablespoon of wheat flour

Ingredients

1
1 rabbit cut into pieces
2
salt to taste
3
60g of butter or margarine
4
1 onion threaded with 4 cloves
5
1 1/2 cups of Porto wine
6
1 tablespoon of lemon juice
7
12 degrees of pepper
8
parsley
9
1 bay leaf
10
3 cups of chicken broth
11
2 tablespoons of melted butter
12
1 tablespoon of wheat flour

Directions

1
Wash and dry the rabbit pieces
2
Season with salt
3
Dredge the rabbit pieces in butter or margarine
4
Place in a refractory dish and add the onion with cloves, 3/4 cup of Porto wine, lemon juice, pepper, parsley, and bay leaf
5
Add broth
6
Put in a moderate oven preheated to bake for 2-3 hours until the meat is tender
7
Half an hour before serving, mix the remaining flour with melted butter and add to the hot mixture
8
Add the remaining Porto wine and let it simmer for another 30 minutes
9
Remove the rabbit pieces to a platter
10
Strain the sauce and place over the rabbit
11
Serve in 4 parts.