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Gypsy Rabbit Dinner

Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozRabbit - cut into pieces
  Bouquet garni consisting of
1   Bay leaf - and (large)
3 sections  Thyme - and also
2   Whole cloves
5   Onions - minced
  Chicken fat, small egg size
6   Peppercorns - crushed
  Salt - to taste
  Equal water and red wine - to cover
1 1/2 cups 165g / 5.8ozDiced carrots
12 cups 750g / 26ozWhite onions (small)
12 cups 2844mlMushroom caps (small)
18 cups 4266mlPotatoes (small)
2 tablespoons 30mlBeurre manie
1 tablespoon 15mlMinced parsley

Recipe Instructions

Put rabbit, bouquet garni, minced onion, chicken fat, peppercorns, and salt in large kettle. Cover with water and wine. Bring to boil, lower heat, and simmer gently 2 1/2 hours without stirring. Add carrots, onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, about 25 to 30 minutes. Remove bouquet garni and thicken with beurre manie; add parsley and simmer 5 minutes more.

This recipe yields 6 servings.

THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY


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