Viennese Rabbit
Free Recipe Title: Viennese Rabbit
This Free Recipe ‘Viennese Rabbit’ requires the following ingredients:
4 Rabbits - (ea, 2 1/2 lbs dressed weight) — each
1/4 pound Butter
4 large Onions — diced
2 tablespoon Paprika
1 tablespoon Salt
2-1/2 pounds Tomatoes — peeled, seeded,
and chopped
1 Green bell pepper — halved, seeded
4 cups Dry white wine
2 tablespoon Flour
3 tablespoon Catsup
3/4 cup Sour cream
Recipe Temperature:
This Easy Recipe Serves: 12
Recipe Preparation: cook
How to easily cook Free Recipe: Viennese Rabbit
Melt butter in a Dutch oven; add diced onions. Cover pan and cook slowly for 30 minutes without letting onions color. Arrange rabbit pieces on bed of onions; sprinkle with paprika and salt. Add tomatoes, green pepper halves, and white wine. Cover and simmer for 2 hours, or until tender, adding water if needed to maintain liquid level. Discard green pepper. ze half of the mixture. Continue with the rest. Mix flour with the catsup and sour cream, then mix with a bit of hot sauce from the pot. Stir into pot and cook, stirring, until thickened. Adjust seasonings. To serve the frozen part, thaw first, then finish in the same way with flour, catsup, and sour cream. This recipe yields 12 servings (each half serves 6). Recipe Source: THE HUNTER”S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 07-18-1997
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