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Rabbit Sauteed With Cream

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CATEGORY CUISINE TAG YIELD
Dairy Scottish Scottish 4 Servings

INGREDIENTS

4 lb Rabbit, domestic or wild
6 T Flour
Salt and freshly ground
pepper
2 T Butter
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 266
Total Fat: 30.3g
Cholesterol: 74.7mg
Sodium: 109.7mg
Potassium: 126.7mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: <1g
Protein: 3.7g


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