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...