Rabbit with Vegetables

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The gravy almost steals the show”

Ingredients

  • 2 (3 to 4 lb.) rabbits
  • ¼ c. flour
  • 2 tsp. salt
  • 2 tsp. curry powder
  • tsp. paprika
  • Fat for frying
  • 8 potatoes, peeled
  • 12 whole carrots, peeled
  • 2 thick onion slices
  • 1 c. hot water
  • 1 bay leaf
  • 1 c. dairy sour cream

Method

  • Skin, clean and cut up rabbits.
  • Combine dry ingredients in paper bag; shake rabbit pieces in flour mixture.
  • Brown meat lightly in hot fat in pressure pan.
  • Add vegetables, water and bay leaf.
  • Cover and cook at 10 lbs. pressure 18 to 20 minutes, or as manufacturer directs. Reduce pressure slowly.
  • Arrange rabbits and whole vegetables on heated platter.
  • Thicken liquid for gravy by forcing remaining vegetables through sieve, food mill or blender. Stir in cream; simmer 5 minutes. Serve hot.