Category : Poultry
Author : o
Hits : 4207
Date : 18/06/2002
1 rabbit (2-3 lbs.), cut in piecessalt and pepperFlour1/4 cup butter1 cup chopped mushrooms1 onion, sliced1 clove garlic, sliced1 cup meat stock2/3 cup dry white wine or 1/2 cup water and 1 Tbls. lemon juice1/2 tsp. ground thyme2 bay leavesSauce:1 cup dairy sour cream1 tsp. dried parsley flakes1/4 tsp. nutmeg
1. Sprinkle rabbit pieces with salt and pepper. Coat with flour.2. Melt butter in a Dutch oven or flame-proof casserole. Add mushrooms, onion, and garlic. Add rabbit pieces and brown quickly. Remove garlic.3. Mix stock with wine, thyme, and bay leaves. Add to rabbit.4. Bake at 350F or simmer about 1 1/2 hours or until rabbit is very tender.5. Remove rabbit and place on a heated platter. Stir sauce ingredients into broth in pan. Cook and stir just until sauce begins to simmer. Spoon over rabbit.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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