Rabbit Fricassee
Yes I've posted about rabbit before,
but this time I did something different.
I dredged and browned the rabbit portions in potato starch.
What a difference in the consistency, looks luscious.
Cut up rabbit into portion sizes, dredge,
then sauté in a little bit of oil in a large oven proof pan.
Sauté, lightly, the rabbit portions in batches.
For a fricassee you are browning the starch but not the meat.
Next add one chopped onion and sauté till soft,
then add 4 chopped stalks of celery and sauté,
but this time I did something different.
I dredged and browned the rabbit portions in potato starch.
What a difference in the consistency, looks luscious.
Cut up rabbit into portion sizes, dredge,
then sauté in a little bit of oil in a large oven proof pan.
Sauté, lightly, the rabbit portions in batches.
For a fricassee you are browning the starch but not the meat.
Next add one chopped onion and sauté till soft,
then add 4 chopped stalks of celery and sauté,
last add 3 carrots chopped, deglaze pan with 1/2 cup Marsala wine.
Add one container of vegetable or chicken stock.
Add three large or four medium potatoes chopped.
Add salt, pepper, thyme, coriander and stir to combine, then cover.
Place in oven for 1-1/2 to 2 hours till tender and sauce is thickened.
Try using potato starch, it makes a wonderful gravy.
Enjoy !
Add one container of vegetable or chicken stock.
Add three large or four medium potatoes chopped.
Add salt, pepper, thyme, coriander and stir to combine, then cover.
Place in oven for 1-1/2 to 2 hours till tender and sauce is thickened.
Try using potato starch, it makes a wonderful gravy.
Enjoy !
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