Rabbit Almondine
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut in pieces |
*
|
| ¼ | cup |
vegetable oil
liquid |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | cup |
water
|
|
| 1 | medium |
onions
cut into rings |
|
| ¼ | cup |
almonds
slivered, toasted |
*
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
lemon zest
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut in pieces |
*
|
| 59 | ml |
vegetable oil
liquid |
|
| 79 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 59 | ml |
water
|
|
| 1 | medium |
onions
cut into rings |
|
| 59 | ml |
almonds
slivered, toasted |
*
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
rosemary leaves
|
|
| 5 | ml |
lemon zest
|
|
| 118 | ml |
sour cream
|
|
Directions
Coat rabbit pieces with flour (reserve remaining flour).
Brown in heavy hot skillet, sprinkle with salt and pepper.
Pour chicken broth with rosemary, lemon rind and onion over rabbit.
Simmer 45 minutes.
Remove rabbit pieces to warmed platter.
Combine reserved flour with water and stir into broth until sauce is thick.
Stir in sour cream and almonds, pour over rabbit.
