Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Fricassee of Rabbit
Difficulty Level: Medium
Recipe Id: GER122

Fricassee of Rabbit

  • 2 rabbits, about 3 pounds each, skinned and cut up (or similar amount of chicken)
  • 4 egg yolks, beaten
  • 2 cups bread crumbs
  • 1/8 teaspoon mace
  • 1/8 teaspoon nutmeg
  • 1/4 cup butter for frying
  • 2 cups demi glace
  • 1 cup red wine
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons each − butter and flour; mix well

  1. Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg.
  2. Fry in a dutch oven until well browned.
  3. Add the remaining ingredients and stir until thick.
  4. Cover and simmer until tender.



© 2022 Atomic Gourmet - Powered by infaCORE™