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

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