Fricassee of rabbit

Yield: 6 servings

6 lbs Rabbit [skinned & cut up]

4 Egg yolks [beaten]

2 cup Bread crumbs

1/8 tsp Mace

1/8 tsp Nutmeg

1/4 cup Olive oil

2 cup Brown gravy

1 cup Red wine

1/2 lbs Fresh mushrooms, sliced

Salt to taste

2 tbsp Butter

2 tbsp Flour


Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg.

Fry in butter or oil in a black frying pan or dutch oven until well browned.

Add the remaining ingredients except the flour and butter and stir until thick.

Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy...