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Rabbit With Cream Gravy

Global.Potpourri's picture
  Ready to cook rabbit 1 1⁄2 Pound, cut up
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Cooking oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Bay leaf 1
  Water 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon
  Paprika 1 Tablespoon
  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.

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