Title: Traditional American Rabbit Fricassee
Categories: Game Misc
Yield: 6 Servings

2		Young rabbits, cut up
1/2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Mace
2	tb	Olive oil
1/2	c	Onion, finely minced
2	c	Chicken tooth
1/2	c	Fresh parsley, finely chopped
2	tb	Butter
2	tb	Flour
1/2	c	Half-and-Half
1/8	ts	Nutmeg Fresh lemon juice, to taste

Rinse and dry rabbit. Rub flesh with salt, pepper and mace. In a large saucepan with cover, saute onion in olive oil until translucent, remove, and brown rabbit. Add onions, parsley and chicken broth; cover and simmer 1 hour. Blend butter and flour. Stir this thickener into the juices in the rabbit pan. Simmer uncovered about 15 minutes. Add nutmeg to Half-and-Half, then pour the liquid into the pan and cook on low heat for another 10 minutes or so until gravy reaches a good consistency. Remove rabbit. Squeeze a little fresh lemon juice into the gravy and spoon over meat.

Source: The National Culinary Review April'94

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