Easy Recipe Finder
Recipe Feeder
1 cup flour 250 mL
1 tsp paprika 5 mL
1/4 tsp salt 1 mL
1/8 tsp pepper 0.5 mL
1/2 tsp each savory, basil, parsley, thyme 2 mL
1 rabbit, cut up 1
1 onion, chopped 1
2 cloves garlic, crushed 2
1/3 cup oil 75 mL
1 bay leaf 1
2 to 3 cups chicken stock 500 to 750 mL
2 carrots, chopped 2
2 stalks celery, chopped 2
Mix flour and seasonings in plastic bag. Moisten rabbit with water and shake in flour mixture until each piece is well coated.
Brown onion and garlic in oil in heavy skillet. Brown rabbit pieces, adding oil if needed. Place in covered casserole dish with bay leaf.
Add remaining flour mixture to skillet and add chicken stock. Heat and stir until gravy has thickened. Arrange carrots and celery around rabbit, then cover with gravy.
Bake, covered, at 300°F/150°C for about 2 1/2 hours or until tender, turning the pieces every 45 minutes. More liquid may be added if gravy becomes too thick. Uncover for the last half hour of cooking. Remove bay leaf before serving.
1 tsp paprika 5 mL
1/4 tsp salt 1 mL
1/8 tsp pepper 0.5 mL
1/2 tsp each savory, basil, parsley, thyme 2 mL
1 rabbit, cut up 1
1 onion, chopped 1
2 cloves garlic, crushed 2
1/3 cup oil 75 mL
1 bay leaf 1
2 to 3 cups chicken stock 500 to 750 mL
2 carrots, chopped 2
2 stalks celery, chopped 2
Mix flour and seasonings in plastic bag. Moisten rabbit with water and shake in flour mixture until each piece is well coated.
Brown onion and garlic in oil in heavy skillet. Brown rabbit pieces, adding oil if needed. Place in covered casserole dish with bay leaf.
Add remaining flour mixture to skillet and add chicken stock. Heat and stir until gravy has thickened. Arrange carrots and celery around rabbit, then cover with gravy.
Bake, covered, at 300°F/150°C for about 2 1/2 hours or until tender, turning the pieces every 45 minutes. More liquid may be added if gravy becomes too thick. Uncover for the last half hour of cooking. Remove bay leaf before serving.
