Rabbit Fricassee contributed by Randy Rowley
By1 rabbit cut in serving pieces
Butter or drippings
Flour
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.