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Rabbit Fricassee

Newman's picture
  Rabbit 1 (Use Young)
  Milk 1 Pint
  Water/White stock 1 Pint
  Chopped bacon 4 Ounce
  Onion 1 Large
  Chopped mushrooms 2 Ounce
  Butter 1 Ounce
  Flour 1 Ounce
  Chopped parsley 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Joint the rabbit and put into a large saucepan.
Pour in mixed stock and milk and add the chopped onion, bacon, mushrooms and herbs.
Season to taste.
Simmer gently for about 1 1/2 hours or until the joints are tender.
Lift them out and keep warm on a dish.
Strain the liquor.
Melt the butter in a clean saucepan, stir in flour and make a good white sauce using the liquor.
Pour over the rabbit joints and serve garnished with lemon wedges, parsley sprigs or watercress.
Any brightly coloured vegetable goes well with this pale dish.
Those buttered carrots, for instance, of blessed memory, pureed tomatoes, spinach or sweet corn.

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