Rabbit is an excellent low-fat source of protein. It can be substituted for chicken breast in many recipes because its pale-coloured meat looks and tastes quite similar. Nutritionally, it contains twice as much iron as chicken breast.
Cook Time: 2 to 2½ hrs | Serves: 6Ingredients
1-1.5 kg rabbit, cut in portions
45 ml butter OR oil
1 small onion, chopped
10 ml salt
2 ml pepper
3 cloves
15 ml chopped parsley
5 ml thyme
6 small whole onions (optional)
6 large black mushrooms, chopped (optional)
375 ml light meat stock OR water
30 ml butter
30 ml cake flour
125 ml cream
50 ml dry sherry
Method
Heat 45 ml butter in a heavy saucepan and brown rabbit meat. Add onion and sauté until transparent. Add salt, pepper, cloves, parsley, thyme, whole onions, mushrooms and stock. Simmer, covered, for 1 to 1½ hours. Remove meat from saucepan. Melt 30 ml butter and stir in flour. Cook, stirring, for 5 minutes. Add a little stock and stir to blend. Add this sauce to saucepan and boil until thick and creamy. Stir in cream and sherry, then add meat. Heat well and serve immediately with rice.
Cuisine: Global
Category: Rabbit
- Posted8-Oct-2009
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