Rabbit Fricassee contributed by Randy Rowley


1 rabbit cut in serving pieces

Butter or drippings


Salt and pepper

Bay leaf

Sprigs of parsley

Pinch of thyme

Celery, chopped

Carrot, chopped

Water or stock to cover

Coat rabbit pieces in seasoned flour, brown in hot butter in dutch oven (or cast iron skillet with a lid), add stock or water to cover, vegetables and herbs. Cover dutch oven and set over a slow fire to simmer until rabbit is tender. Thicken gravy if necessary. if you want dumplings, add them to the bubbling liquid, cover tightly and steam for 20 minutes more – don’t lift the lid! Place rabbit and dumplings on a platter and strain the gravy into a sauce boat. Rabbit should be well done to avoid any possible infection from tularemia.

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