Rabbit Fricassee

[Sanny]

It brings a tear to my eye.

Nah, that's just an allergic reaction to your rabbits. Which, by the way, would make quite an interesting pastrami...

Hardly any meat on 'em. Fur and all, they're 3 lbs. each. Hardly a bite.

But you're right about one thing. I'm screaming allergic to them!

[Conodo12]

Well Sanny if you are THAT allergic to them, well... you still need to eat, right?

RABBIT FRICASSEE

Source: Adapted from American Heritage Cookbook (1964)

Serving Size: 4

1 Whole Rabbit -- quartered

As Needed Flour -- as needed

1/4 Cup Butter

Salt and Pepper -- to taste

1 Medium Yellow Onion -- chopped fine

1 1/2 Cups Red Wine

Zest from 1/4 lemon

2 Sprigs Parsley

2 Stalks Celery

1 Bay Leaf

1 Tablespoon Butter

1 Tablespoon Flour

Chopped Parsley -- garnish

Directions:

Cut the rabbit into serving pieces and dust with flour.

Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper. Fry until nicely browned on all sides.

Now stir in onion and cook for a few minutes.

Next, pour in the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet. Cover and simmer gently until meat is tender - takes about 1 hour.

Lift rabbit onto a hot serving platter. Discard seasoning bag.

Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles.

Pour over rabbit and sprinkle top with chopped parsley.

[Sanny]

Yah, but what if the onion weighs more than the dressed rabbit? Hmm...

[Conodo12]

Is that "Hmm..." like you are considering the possibility?!?!?

I was kidding Sanny! Don't go eatin' your bunnies!!! lol

(on a side note, it looks like we got moved... the editors are at it again!)