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LOCATION: Recipes >> Variety Meats >> Rabbit Fricassee

Print this Recipe    Rabbit Fricassee

2 rabbits, about 3 pounds each, skinned and cut up
4 egg yolks, beaten
2 cups bread crumbs
1/8 tsp. mace
1/8 tsp. nutmeg
1/4 cup butter or oil for frying or a combination of both
2 cups brown gravy
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
2 Tbsp. each of butter and flour, cooked together to form a roux

Rub the rabbit pieces with egg yolks and roll in bread crumbs to
which you have added the mace and nutmeg. Fry in the butter or oil
in a black frying pan or Dutch oven until well browned. Add the
remaining ingredients and stir until thick. Cover and simmer until
tender.

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