Traditional american rabbit fricassee
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | young rabbits, cut up | |
| ½ | teaspoon | salt |
| ½ | teaspoon | black pepper |
| ½ | teaspoon | mace |
| 2 | tablespoons | olive oil |
| ½ | cup | onion, finely minced |
| 2 | cups | chicken tooth |
| ½ | cup | fresh parsley, finely chopped |
| 2 | tablespoons | butter |
| 2 | tablespoons | flour |
| ½ | cup | half-and-half |
| ⅛ | teaspoon | nutmeg fresh lemon juice, to taste |
Directions
Rinse and dry rabbit. Rub flesh with salt, pepper and mace. In a large saucepan with cover, saute onion in olive oil until translucent, remove, and brown rabbit. Add onions, parsley and chicken broth; cover and simmer 1 hour. Blend butter and flour. Stir this thickener into the juices in the rabbit pan. Simmer uncovered about 15 minutes. Add nutmeg to Half-and-Half, then pour the liquid into the pan and cook on low heat for another 10 minutes or so until gravy reaches a good consistency. Remove rabbit. Squeeze a little fresh lemon juice into the gravy and spoon over meat.
Source: The National Culinary Review April'94 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000