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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
1 dressed rabbit (about 3 pounds), cut into pieces |
1/2 cup vegetable oil |
2 tablespoons king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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