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Traditional Family Butchers
Fricassee of Rabbit
1kg (2¼ lb) Rabbit jointed
3 medium onions skinned
450 ml (¾ pint) chicken stock
25g (1oz) butter
125g (4oz) bacon rasher, rinded and chopped
45ml (3 level tbsp.) flour
150ml (¼ pint) white wine
2 egg yolks
Salt and pepper, pinch of freshly grated nutmeg, slice of lemon to garnish
Place the rabbit joints in a saucepan with one onion, the cloves and bouquet garni. Add the stock and simmer for 50 minutes.
Slice remaining onions. Melt the butter in a large saucepan, add bacon and sliced onions and cook for 5 minutes until browned. Stir in the flour and cook for a further minute. Remove from heat.
Strain the stock from the rabbit and stir gradually into the flour. Bring to the boil and continue to cook, stirring unitl ti thickens..
Add the rabbit and simmer for 40 minutes.
Remove the rabbit joints to a serving plate, cover and keep warm. Blend the wine and egg yolks together to a smooth cream, add a little of the sauce and return the blended mixture to the pan. Add salt, pepper and nutmeg to allow to heat through but DO NOT BOIL.
Pour the sauce over the rabbit joints. Garnish with leman slices and serve with boiled rice.