| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 4 |
lb |
Rabbit; domestic or wild |
| 6 |
tb |
Flour |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Oil |
| 3/4 |
pt |
Light cream |
INSTRUCTIONS
Dust with 4 tbsps flour, sprinkle with salt and pepper.
Heat butter and oil in large skillet, brown pieces on each side.
Cover, cook for 25 minutes or until juices run clear.
Transfer rabbit to a warm plate.
Add 2 tbsps flour to pan drippings, stir and scrape bits from pan bottom.
Slowly stir in cream and stir over medium heat at least 5 - 6 minutes.
When thickened, spoon some of sauce over rabbit.
Serve remaining sauce in a bowl.
Converted by MC_Buster.
NOTES : A lovely, tender dish. Serve with applesauce. Rabbit is often found
in specialty meat stores, but if you get one from a hunter; skin, clean and
cut it into serving pieces. Get your butcher (or the hunter) to do it if
you'd prefer.
Converted by MM_Buster v2.0l.
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