Rabbit Fricassee Recipe
Summary
CourseAppetizer
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 2- to 2 1/2-pound ready-to-cook rabbit, cut up | ||
| Butter | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Parsley sprigs | 2 | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| 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 | ||
Directions
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.
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.
Chef
