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The Quilt Inn Country Cookbook
Aliske Webb
It would seem that the lesson is: if the sign says, “Rabbits For Sale” you can eat
it, but if it says, “Bunnies For Sale”, you can’t. Caveat vendor.
Rabbit Reduxed
1
1
rabbit (2 to 3 lbs.), cut in pieces
cup flour
vegetable oil for frying
1
1
3
3
1
1
1
1
cup onion, chopped fine
/2 cup celery, chopped
tsp. onion powder
tsp. paprika
½ tsp. garlic powder
tbsp. fresh ground pepper
/2 tsp. basil
/2 tsp. gumbo file powder (optional)
In small bowl combine seasonings together mix with flour in plastic bag.
Dredge rabbit pieces in seasoned flour. Cook rabbit in skillet in hot hoil until golden
brown (2 minutes per side). Remove from skillet, drain on paper towels and set aside.
Pour off all but 1/2 cup of hot oil from skillet. Return to heat. Whisk in remaining
flour mixtureand cook to form roux (2 to 3 minutes). When thickened, stir in onions and
celery and cook until tender. Set aside.
In large saucepan or Dutch oven, bring 6 cups of stock to boil. Add roux to the
stock until completely blended. Add rabbit to pot and cook on high for 5 minutes.
Reduce heat to low and simmer for 1 hour or until rabbit is tender. Serve over rice or
mashed potatoes.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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