| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Rabbit cut in pieces |
| 1/4 |
c |
Liquid oil |
| 1/3 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/4 |
c |
Water |
| 1 |
|
Medium onion cut into rings |
| 1/4 |
c |
Toasted slivered almonds |
| 1 |
c |
Chicken broth |
| 1/2 |
ts |
Rosemary |
| 1 |
ts |
Lemon rind |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy
hot skillet, sprinkle with salt and pepper. Pour chicken broth with
rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.
Remove rabbit pieces to warmed platter. Combine reserved flour with water
and stir into broth until sauce is thick. Stir in sour cream and almonds,
pour over rabbit.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”