Rabbit stew in white wine sauce (pressure coo

Yield: 4 Servings

Ingredients:

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

Instructions:

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