Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Rabbit Fricassee
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- #30680
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 whole rabbit
flour
1/4 cup butter
salt
black pepper
1 medium onion, chopped fine
1 1/2 cup red wine
1/4 lemon, rind only
few sprigs parsley
2 stalks celery with leaves
1 bay leaf
1 tablespoon flour
1 tablespoon butter
chopped parsley
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.
Recipe Source: "American Heritage Cookbook"
added by
JTEhler
nutrition data
Nutritional data has not been calculated yet.
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