| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
2 |
Servings |
INGREDIENTS
| 1 |
|
Wild rabbit |
| 4 |
|
Strips bacon |
| 1 |
cn |
(medium) mushrooms |
| 1 |
tb |
Butter |
| 1 |
c |
Mixed chopped onion; bell pepper; celery and chives |
| 2 |
|
Cloves garlic |
|
|
Salt & pepper to taste |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
c |
Bouillon |
|
sm |
Amount sherry |
|
sm |
Amount cooking oil |
INSTRUCTIONS
Sprinkle seasoned rabbit with vinegar and let stand about an hour, turning
occasionally. Rinse and wipe dry. Cut into serving pieces and rub lightly
with garlic, salt and pepper. Cut bacon into 1 inch pieces and brown in
iron pot; remove and set aside. Lightly flour rabbit; panfry until well
browned, adding as much oil as needed. Remove rabbit; pour off excess oil,
retaining about 1 tablespoon. Saut. onion, celery, bell pepper and parsley.
Meanwhile brown mushrooms in butter. Return rabbit to the pot; add
mushrooms and 1/2 cup liquid. Cover and simmer slowly, adding liquid as
needed. Return bacon to the pot. To make a gravy, remove rabbit from pot;
add remaining ingredients. Add more liquid with flour to thicken, enough to
make 2 cups gravy. Simmer about 15 minutes. Serve with rice. Will serve 2
to 4 depending on size of rabbit.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: there is no substitute”