Dana andrews' rabbit french canadian style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | large | Rabbit; cut for frying |
| 3.00 | tablespoon | Bacon drippings |
| 2.00 | large | Onions; cut fine |
| 1.00 | Flour; (1 to 2) | |
| 1.00 | quart | Burgundy or chablis |
| 2.00 | Bay leaves | |
| Salt & pepper to taste | ||
| 1.00 | teaspoon | Parsley; chopped fine |
| Giblets; chopped fine | ||
| Button mushrooms | ||
Directions
In Dutch oven, saute onions in bacon drippings. Brown flour in same Dutch o ven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt, pepper and parsl ey. Cover. Cook either on the stove or in the oven for 2 hours, or until ra bbit is tender. Remove rabbit to a warm place. Add gibblets and mushrooms t o gravy Cook until done, adding more flour to thicken the sauce if desired. Excellant with rice.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00