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| Braised Rabbit
three 1 1/2 pound of young rabbits, dressed
2 quarts of water
1 cup of all purpose flour
1/2 cup of butter or margarine, melted
4 medium onions, sliced
5 carrots, sliced
2 medium onions, sliced
1 tablespoon of chopped fresh thyme
1/2 teaspoon of salt
1/4 teaspoon of freshly ground pepper |
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Remove hindquarters, set aside. Combine front legs, ribs and water in a Dutch oven. Bring to a boil, cover, reduce heat and simmer over medium heat 1 hour. Drain, reserving broth, discard rabbit.
Dredge hindquarters in flour. Brown rabbit on both sides in butter in a heavy skillet; remove to a 13x9x 2 inch baking dish. Sauté 4 sliced onions in pan drippings, spoon over rabbit. Add broth and remaining ingredients, cover and bake at 350ºF. for1 1/2 hours or until tender. Serve with pan drippings. Yield 6 servings. Do not double recipe. Prepare twice to yield 12 servings
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