This was a dish I made Wednesday night that was actually for Thursday night's dinner. My wife had been out of town most of the week and I decided to cook Wednesday night so she wouldn't have to come home and cook. Well she did make some rice to eat this with.
Last week while at Restaurant Depot I picked up a nice big 3 1/2 lb rabbit so I used it to make a fricassee with.This wasn't one of those raised in China rabbits. It was farmed in Canada.
I used some of the duck fat rendered from the ducks I used in last weekend's duck jambalaya to make the roux and it came out really nice.
I have to say it came out better than I thought it would. I cooked it down and then deboned it and returned it back to the gravy. This picture was before I added the roux and I forgot to get a finished product picture. It made for a delicious meal with a salad and baked sweet potatoes.
While thr rabbit was cooking Wednesday night my daughter and I had breakfast for dinner in the form of cheese omelets and grits which was very good.
Last week while at Restaurant Depot I picked up a nice big 3 1/2 lb rabbit so I used it to make a fricassee with.This wasn't one of those raised in China rabbits. It was farmed in Canada.
I used some of the duck fat rendered from the ducks I used in last weekend's duck jambalaya to make the roux and it came out really nice.
I have to say it came out better than I thought it would. I cooked it down and then deboned it and returned it back to the gravy. This picture was before I added the roux and I forgot to get a finished product picture. It made for a delicious meal with a salad and baked sweet potatoes.
While thr rabbit was cooking Wednesday night my daughter and I had breakfast for dinner in the form of cheese omelets and grits which was very good.