Side Pannel
Rabbit Sauteed with Cream
Rabbit Sauteed with Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Scottish
Ingredients List
- 4 lb Rabbit; domestic or wild
- 6 tb Flour
- Salt and freshly ground
- -pepper
- 2 tb Butter
- 2 tb Oil
- 3/4 pt Light cream
Directions
Dust with 4 tbsps flour, sprinkle with salt and pepper.
Heat butter and oil in large skillet, brown pieces on each side.
Cover, cook for 25 minutes or until juices run clear.
Transfer rabbit to a warm plate.
Add 2 tbsps flour to pan drippings, stir and scrape bits from pan bottom.
Slowly stir in cream and stir over medium heat at least 5 - 6 minutes.
When thickened, spoon some of sauce over rabbit.
Serve remaining sauce in a bowl.
Heat butter and oil in large skillet, brown pieces on each side.
Cover, cook for 25 minutes or until juices run clear.
Transfer rabbit to a warm plate.
Add 2 tbsps flour to pan drippings, stir and scrape bits from pan bottom.
Slowly stir in cream and stir over medium heat at least 5 - 6 minutes.
When thickened, spoon some of sauce over rabbit.
Serve remaining sauce in a bowl.
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