| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stick of butter or |
|
|
Margarine. melted |
| 1 |
|
Onion, chopped |
| 1 |
c |
Chicken broth |
| 1 |
tb |
Curry powder |
| 1 |
|
Young rabbits, cut into |
|
|
Pieces |
| 1/2 |
c |
Flour |
| 1 |
|
Tart apple, chopped |
| 2 |
c |
Sour cream |
| 2 |
ts |
Orange peel, grated |
INSTRUCTIONS
INGREDIENTS:
DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt
and pepper pieces. Bake on rack, turning at least one, until rabbit is
tender. Cool and debone rabbit.
Saute onion and apple in remaining butter or margarine. Add 1/4 cup of
flour. Stirring until lumps are smoothed out. At chicken broth and sour
cream slowly, stirring constantly. Simmer over well heat until blended. Add
lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over
rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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