rabbit with plums
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Butter |
| 3 tablespoons | Oil |
| 3½ pounds | Cut up rabbit |
| 3 larges | Coarsely diced carrots |
| 1 | Coarsely diced med onion |
| 1½ pounds | Pitted plum |
| 1½ cup | Sherry |
| 1 teaspoon | Basil |
| 1 teaspoon | Parsley |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Flour |
In large pot or Dutch oven, heat half the butter & oil. Brown meat.
Remove & keep warm. Add carrots & onion; saute until tender. Add plums & sherry. Return meat to pot. Sprinkle with seasonings. Cover & simmer 45 minutes. Remove meat & keep warm. Blend in remaining butter & flour. Whisk into liquid a little at a time. Simmer until thick.
Pour over rabbit & serve.
File
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