Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesRabbit, Hare & Squirrel >  Rabbit Fricassee



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Source: Adapted from American Heritage Cookbook (1964)
Recipe By: Chef James
Serving Size: 4


    · 1 Whole Rabbit -- quartered
    · As Needed Flour
    · 1/4 Cup Butter
    · to taste Salt and Pepper

    · 1 Medium Yellow Onion -- chopped fine
    · 1½ Cups Red Wine
    · 1/4 Whole Lemon, Zest From
    · 2 Sprigs Parsley
    · 2 Stalks Celery
    · 1 Each Bay Leaf

    · 1 Tablespoon Butter
    · 1 Tablespoon Flour

    · Chopped Parsley -- garnish


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.

Per serving:
300 Calories (kcal); 18g Total Fat; (65% calories from fat); 13g Protein; 8g Carbohydrate; 71mg Cholesterol; 262mg Sodium


Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.