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LOCATION: Recipes >> Variety Meats >> Rabbit Fricassee 02

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Rabbit Fricassee

1 rabbit
flour
1/4 cup butter
salt
pepper
1 medium onion, chopped fine
1 1/2 cups red wine
Rind from 1/4 lemon
few sprigs parsley
2 stalks celery with leaves
1 bay leaf
1 tablespoon flour
1 tablespoon butter
chopped parsley

Cut the rabbit into serving pieces and dust with flour. Heat butter
in a skillet with a tight-fitting lid, add rabbit pieces, and
sprinkle with salt and pepper. Fry until nicely browned on all
sides. Now stir in onion and cook for a few minutes. Next, pour in
the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little
cheesecloth and drop into the skillet. Cover and simmer gently
until meat is tender - takes about 1 hour. Lift rabbit onto a hot
serving platter. Discard seasoning bag. Work flour and butter
together until well blended, then add to liquid, and cook, stirring
constantly, until sauce bubbles. Pour over rabbit and sprinkle top
with chopped parsley. Serves 3.

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