LOCATION: Recipes >> Variety Meats >> Rabbit 01
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Rabbit 01
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Fricassee of Rabbit
Serves 4 to 6
2 rabbits, about 3 pounds each, skinned amd cut up
4 egg yolks, beaten
2 cups bread crumbs
1/8 teaspoon mace
1/8 teaspoon nutmeg
1/4 cup butter or olive oil for frying
2 cups brown gravy
1 glass (1 cup) red wine
1/2 pound fresh mushrooms, sliced
Salt to taste
2 tablespoons each butter and flour, cooked together to form a roux
Rub the rabbit pieces with the egg yolks and roll in bread crumbs
to which you have added the mace and mutmeg. Fry in 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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