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Fricassee Of Rabbit

Francois.Marin's picture
  Rabbit pieces 6
  Stock/Water 2 1⁄2 Cup (40 tbs) (to cover meat)
  Onions 2 , sliced
  Bouquet garni 1
For sauce:
  Butter 4 Tablespoon
  Flour 3 Tablespoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Small mushrooms 2 Ounce (8 nos.)

If rabbit is not available, chicken may be used instead.
Method Blanch rabbit by putting in cold water, bring- ing to a boil, draining and refreshing under cold water.
Trim away any skin and neaten the pieces with scissors.
Put rabbit into a shal- low pan, barely cover with stock or water and add sliced onions.
For a more delicate flavor, first blanch onions (put in cold water, bring to a boil and drain).
Add bouquet garni, cover and simmer 1-11/2 hours, or until very tender.
Strain off liquid and measure 2 cups.
In a saucepan melt 3 tablespoons of the butter, stir in flour and cook for half a minute.
Cool a little, add liquid and bring to a boil, stirring.
Boil steadily until reduced to the con- sistency of heavy cream.
Add the half and half and bring sauce just back to a boil.
Melt the remaining tablespoon of butter in a pan and add mushrooms.
Saute them gently until soft and add to the sauce.
Trans- fer rabbit to an ovenproof serving dish, spoon over sauce, cover and leave in a warm oven for 5 minutes before serving.
(This allows the flavor of sauce to penetrate meat.) The meat of a rabbit is fine-grained practically all white with a mild'Ha Because of its similarities to Chicket can be prepared in many of Cheas ways-fried, broiled, roasted, braisec fricasseed (as this recipe).
Rabbit salt available from good supermarket1 comes frozen, but is worth investiga for its interesting flavor.

Recipe Summary

Main Dish

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