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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



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