Fricassee of rabbit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Rabbit [skinned & cut up] |
| 4 | Egg yolks [beaten] | |
| 2 | cups | Bread crumbs |
| ⅛ | teaspoon | Mace |
| ⅛ | teaspoon | Nutmeg |
| ¼ | cup | Olive oil |
| 2 | cups | Brown gravy |
| 1 | cup | Red wine |
| ½ | pounds | Fresh mushrooms, sliced |
| Salt to taste | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
Directions
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.
Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy...
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