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Rabbit Fricassee Recipe

"I prefer rabbit cooked this way - moist and tasty, smothered in a lemon sauce that's also a bit peppery," writes Audrey Thibodeau of Mesa, Arizona.

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Rabbit Fricassee Recipe

Prep: 30 min. Cook: 30 min.

Yield: 4 Servings

30 30 60

Ingredients

1 dressed rabbit (about 3 pounds), cut into pieces
1/2 cup vegetable oil
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 cup evaporated milk

Directions

In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups.
In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes.
Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 742 calories, 50 g fat (13 g saturated fat), 232 mg cholesterol, 654 mg sodium, 9 g carbohydrate, trace fiber, 59 g protein.

Originally published as Rabbit Fricassee in Taste of Home October/November 2002, p56