Rabbit curry

Yield: 6 servings

Measure Ingredient
1 \N Stick of butter or
\N \N Margarine. melted
1 \N Onion, chopped
1 cup Chicken broth
1 tablespoon Curry powder
1 \N Young rabbits, cut into
\N \N Pieces
½ cup Flour
1 \N Tart apple, chopped
2 cups Sour cream
2 teaspoons Orange peel, grated

DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour.

Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit.

Saute onion and apple in remaining butter or margarine. Add ¼ cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice. Submitted By BOB EMERT On THU, 10-07-93 (13:30)

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