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Rabbit Fricassee
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
A fricassée is a dish of white meat (usually chicken, veal or rabbit) in a velouté sauce of egg yolks and cream. The name comes from the old French word, fricasser, ‘to fry’.
Ingredients
Method
- Heat half the butter in a large frying pan, season the rabbit and brown in batches, turning once. Remove from the pan. Add the remaining butter to the pan and brown the mushrooms.
- Put the rabbit back into the pan with the mushrooms. Add the wine and boil for 2 minutes, then add the stock and bouquet garni. Cover tightly and simmer over low heat fo