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

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