Rabbit Stew Recipe
Ingredients
| Rabbit | 1 , cut into pieces | |
| Butter | 3 Tablespoon | |
| 1 large onion, coarsely chopped | ||
| Flour | 3 Tablespoon | |
| Stock | 2 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Carrots | 4 , sliced | |
| 2 large potatoes, cut into 1-inch pieces | ||
| 5 ounces mushrooms, cut into quarters | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 375 degrees.
Rinse rabbit and pat dry.
Melt butter in ovenproof pan.
Brown rabbit on both sides in butter.
Transfer to platter.
Saute onion in same pan until tender.
Stir in flour.
Cook for 2 minutes or until thickened.
Add stock and lemon juice slowly; mix well.
Bring to a boil, stirring constantly.
Add rabbit, carrots and potatoes; mix well.
Bake for 1 hour.
Stir in mushrooms.
Bake for 30 minutes.
Add salt and pepper.
Serve immediately.
Rinse rabbit and pat dry.
Melt butter in ovenproof pan.
Brown rabbit on both sides in butter.
Transfer to platter.
Saute onion in same pan until tender.
Stir in flour.
Cook for 2 minutes or until thickened.
Add stock and lemon juice slowly; mix well.
Bring to a boil, stirring constantly.
Add rabbit, carrots and potatoes; mix well.
Bake for 1 hour.
Stir in mushrooms.
Bake for 30 minutes.
Add salt and pepper.
Serve immediately.
Chef
