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Yield: 6 Servings
| 6 | lb | Rabbit [skinned & cut up] |
| 4 | | Egg yolks [beaten] |
| 2 | cups | Bread crumbs |
| 1/8 | teaspoon | Mace |
| 1/8 | teaspoon | Nutmeg |
| ¼ | cups | Olive oil |
| 2 | cups | Brown gravy |
| 1 | cups | Red wine |
| ½ | lb | Fresh mushrooms, sliced |
| | | Salt to taste |
| 2 | tablespoon | Butter |
| 2 | tablespoon | Flour |
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Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.
to thicken the meat juices to desired consistancy for a gravy...
786-1120
Your Fricassee of Rabbit is ready. Bon appetit!
Related recipes: Meats, Wild game
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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