Traditional American Rabbit Fricassee Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: young rabbits, cut up
1/2 tsp: salt,
1/2 tsp: black pepper,
1/2 tsp: mace,
2 tbsp: olive oil,
1/2 cup: onion, finely minced
2 cup: chicken tooth,
1/2 cup: fresh parsley, finely chopped
2 tbsp: butter,
2 tbsp: flour,
1/2 cup: half-and-half,
1/8 tsp: nutmeg fresh lemon juice, to taste
Directions:
Rinse and dry rabbit. Rub flesh with salt, pepper and mace. In a large
saucepan with cover, saute onion in olive oil until translucent, remove,
and brown rabbit. Add onions, parsley and chicken broth; cover and simmer
1 hour. Blend butter and flour. Stir this thickener into the juices in the
rabbit pan. Simmer uncovered about 15 minutes. Add nutmeg to
Half-and-Half, then pour the liquid into the pan and cook on low heat for
another 10 minutes or so until gravy reaches a good consistency. Remove
rabbit. Squeeze a little fresh lemon juice into the gravy and spoon over
meat.
Source: The National Culinary Review April94
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
saucepan with cover, saute onion in olive oil until translucent, remove,
and brown rabbit. Add onions, parsley and chicken broth; cover and simmer
1 hour. Blend butter and flour. Stir this thickener into the juices in the
rabbit pan. Simmer uncovered about 15 minutes. Add nutmeg to
Half-and-Half, then pour the liquid into the pan and cook on low heat for
another 10 minutes or so until gravy reaches a good consistency. Remove
rabbit. Squeeze a little fresh lemon juice into the gravy and spoon over
meat.
Source: The National Culinary Review April94
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp