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Fricassee of Rabbit (Or Chicken)
2 Rabbits; 3 lbs each, skinned, cut up (or similar amount of chicken)
4 Egg yolks; beaten
2 c Bread crumbs
1/8 ts Mace
1/8 ts Nutmeg
1/4 c Butter for frying
2 c Brown gravy (see recipe)
1 c Red wine
1/2 lb Sliced fresh mushrooms
Salt to taste
2 tb Each butter & flour; cooked together to form a roux
Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender.