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Rabbit Fricassee

By: Audrey Thibodeau

"'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."

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1/2 cup vegetable oil
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 cup evaporated milk

Directions

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.
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.
Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160 degrees F. Pour over the rabbit.