MM: John's Creole Rabbit
---------- Recipe via Meal-Master (tm) v8.05
Title: John's Creole Rabbit
Categories: Check, Game, Ethnic
Yield: 8 Servings
1 lg Or 2 small rabbits,
-disjointed
1/2 c Flour
1/2 ts Salt
-Oil for frying
3 lg Onions, sliced in rings
1 c Diced celery (2 large
-ribs)
1 c Diced scallions (2 bunches)
-including about 1"
of
-green portion
6 Cloves garlic, diced fine
4 Bay leaves
3 Lemons quartered
1/4 ts Basil
3/4 c Chicken broth
-Salt and pepper to taste
Wash and pat dry rabbit parts. Combine flour and salt
and dredge rabbit parts in it. Heat oil to 360 degrees
and fry rabbit 3-4 minutes per side until crisp.
Remove, drain on paper towels, and place in a large
(5-6 quart) covered casserole.
Preheat oven to 350 degrees. Spread all remaining
ingredients on top of rabbit, squeezing each lemon
quarter, then including rind. Cover and bake one hour.
Remove cover of casserole, stir ingredients gently,
then return to oven, uncovered. Turn heat up to 500
degrees. Bake 15 minutes, or until rabbit is well
browned. Discard lemons and bay leaves. Add salt and
pepper to taste.
Serve over rice.
Source: John Lopinto, Dinner Bell, McComb, Mississippi
Posted on GEnie Food & Wine RT Jun 09, 1993 by
COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005
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