Rabbit With Cream Gravy
|Ready to cook rabbit||1 1⁄2 Pound, cut up|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon|
|Plum preserves||1 Tablespoon|
Coat rabbit with mixture of 1/4 cup flour, salt, and pepper.
In skillet brown meat slowly in hot oil,about 15 minutes.
Add onion, allspice, cloves, and bay leaf.
Stir in water and vinegar.
Cover; simmer till meat is tender, 45 to 60 minutes.
Add more water if needed.
Remove rabbit to serving platter; keep warm.
Sprinkle with paprika.
Remove bay leaf from drippings.
In screw-top jar shake 1/2 cup milk with 2 tablespoons flour, 1/2 teaspoon salt, and dash pepper till blended; stir into pan drippings.
Add 1/2 cup more milk and preserves, if desired.
Cook and stir till thick and bubbly.
If necessary, stir in additional milk to desired consistency.