Rabbit Supreme Recipe
Ingredients
| 2 2-lb. rabbits, cut up | ||
| 4 tablesp. flour | ||
| Salt | 2 Teaspoon | |
| Speck pepper | ||
| 1/4 c. fat or salad oil | ||
| Sour cream | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablesp. cold water | ||
Directions
Wash and dry the cleaned, cut up rabbits.
Dredge with 3 tablesp of the flour, 1 teasp of the salt, and the pepper combined.
Brown in the hot fat in a Dutch oven or skillet.
Add the sour cream, milk, onions, garlic, and remaining 1 teasp salt.
Cover-and bake in a 350°F oven 1 1/2 hrs or until tender.
Arrange on hot platter.
Blend the remaining 1 tablesp flour with the cold water; stir into sauce.
Cook until thickened.
Pour over rabbit.
Dredge with 3 tablesp of the flour, 1 teasp of the salt, and the pepper combined.
Brown in the hot fat in a Dutch oven or skillet.
Add the sour cream, milk, onions, garlic, and remaining 1 teasp salt.
Cover-and bake in a 350°F oven 1 1/2 hrs or until tender.
Arrange on hot platter.
Blend the remaining 1 tablesp flour with the cold water; stir into sauce.
Cook until thickened.
Pour over rabbit.
Chef
