| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Rabbit | |
| 1/4 | c | Sifted flour |
| 1/4 | ts | Sage |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Bacon drippings or cooking |
| Oil | ||
| Gravy: | ||
| 3 | tb | Flour |
| 3/4 | c | Water |
| 3/4 | c | Milk |
| 1 | c | Beef or chicken broth |
| 1/2 | c | Sour cream |
INSTRUCTIONS
To prepare rabbit; toss with flour & seasonings except for bacon drippings. Brown rabbit well in drippings in a large skillet over moderate heat until cooked & browned. Remove rabbit form pan. Drain off all drippings but 2 tablespoons, blend in flour & brown lightly. Slowly add water, milk & broth & heat, stirring, until thickened; simmer, uncovered, 2-3 minutes. Mix in sour cream, return rabbit to skillet, & warm 5 minutes over lowest heat; do not boil. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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