Raised Rabbits with Prunes
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
boned |
*
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | pound |
butter
|
|
| 1 | package |
prunes
|
*
|
| 1 | can |
beef stock
|
*
|
| 1 | can |
chicken broth
|
*
|
| 1 | x |
salt and white pepper
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
boned |
*
|
| 118 | ml |
all-purpose flour
|
|
| 113.4 | g |
butter
|
|
| 1 | package |
prunes
|
*
|
| 1 | can |
beef stock
|
*
|
| 1 | can |
chicken broth
|
*
|
| 1 | x |
salt and white pepper
|
* |
Directions
Season rabbit pieces with salt and white pepper.
Dredge in flour and shake off the excess.
Fry in moderately heated butter. Add flour and brown slightly.
Add prunes, beef broth and chicken broth. Cover and bake at 375℉ (190℃) until meat falls away from the bones.
Serve with wild rice.
