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Rabbit Fricassee

  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ready to cook rabbit 2 1⁄2 Pound, cut up (1 Rabbit, 2 To 2 1/2 Pound)
  Butter 1 Tablespoon
  Water 1 Cup (16 tbs)
  Parsley sprigs 2
  Dried crushed marjoram 1⁄4 Teaspoon
  Crushed dried oregano 1⁄4 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lemon juice 1 Teaspoon
  Cold water 2 Tablespoon
  All purpose flour 1 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)

Mix 1/4 cup flour, salt, and pepper.
Coat rabbit pieces with flour mixture.
In a Skillet brown rabbit slowly in butter.
Reduce heat; add 1 cup water, pars ley, marjoram, oregano, allspice, and cloves.
Cook, covered, till tender, about 1 hour.
Remove rabbit to warm platter.
Discard parsley.
Measure pan juices; skim off fat.
Add lemon juice and enough water to make 1 cup liquid; return to skillet.
Blend the 2 tablespoons cold water into 1 tablespoon flour; stir into cooking liquid.
Cook and stir till thick and bubbly; cook 2 minutes more.
Season to taste.

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Rabbit Fricassee Recipe