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Stewed Rabbit Recipe

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This recipe for Stewed Rabbit, by , is from THE JONES FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vivian Jones Hedrick

Category:
Category:

Ingredients:  
Ingredients:  
1 rabbit, cut into serving pieces
1 garlic clove, bruised
hot paprika
salt and freshly ground pepper
1 T. unsalted butter
1 T. vegetable oil
2 onions, halved and thinly sliced
1 celery stalk, finely chopped
2 carrots, peeled and chopped
1/2 tsp. chopped fresh thyme or pinch of dried thyme
1/2 cup (4fl oz/125 ml) chicken stock
1/4 (2fl oz/60ml) dry white wine
1 small green bell pepper, seeded and chopped
1 small red pepper, seeded and chopped
2 tsp. all-purpose flour (plain)
1 egg yolk
chopped fresh parsley (optional)

Directions:
Directions:
Rub rabbit well with the bruised garlic. Mince the garlic and set aside. Sprinkle the rabbit pieces with paprika, salt and pepper. Heat the butter with the oil in a large heavy skillet over medium heat. Saute half the rabbit pieces at a time until well browned. Transfer to a plate. Set aside 2 tsp. of drippings in a small saucepan. Discard all but 1 t. of the remaining drippings from the skillet. Add the onions to the skillet and cook over medium heat for 2 minutes. Add the reserved minced garlic, celery, carrots, and thyme and stir the stock and wine, scraping the bottom and sides of the skillet. Return the rabbit pieces to the skillet. Heat to boiling, reduce the heat and cook, covered, over medium-low heat for 25 minutes. Add the peppers and continue to cook, covered 25 minutes longer. Remove 1/4 cup juices from the skillet. Heat the reserved drippings over medium-low heat. Stir in the flour. Cook, stirring constantly, for 2 minutes. Whisk in the juices. heat to boiling and remove from the heat. When the juices stop bubbling, whisk in the egg yolk. Remove the rabbit from the heat and stir in the egg mixture. Place over low heat and cook, stirring gently, until the sauce thickens, about 2 minutes. Do not let boil. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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