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Fricassee of Rabbit Recipe
|Stock/Water||2 1⁄2 Cup (40 tbs) (to cover meat)|
|Onions||2 , sliced|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Small mushrooms||2 Ounce (8 nos.)|
Calories 3812 Calories from Fat 852
% Daily Value*
Total Fat 95 g146.2%
Saturated Fat 35.7 g178.4%
Trans Fat 0 g
Cholesterol 2547.3 mg
Sodium 1800.4 mg75%
Total Carbohydrates 19 g6.5%
Dietary Fiber 1.6 g6.4%
Sugars 3.3 g
Protein 676 g1351.3%
Vitamin A 14.1% Vitamin C 10.5%
Calcium 48.9% Iron 548.9%
*Based on a 2000 Calorie diet
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.