Tuesday, August 3, 2010

Rabbit fricassee

Coniglio in fricassea.

For Italian there are many recipes for rabbit in fricassea but this is the simplest and most straight forward I could find. Thank for my friend Ricarddo for basic cooking tutorial.(masakan orang malas) Well,It’s basically rabbit served with a sauce made from egg yolks and lemon juice.


•1 medium rabbit — cut into portions, washed and dried with kitchen paper
•2 egg yolks
•plain flour
•the juice of a Lemon
•1 whole Chilli – fresh or dried
•olive oil
•1 knob butter


1.Lightly dust the rabbit with flour.
2.Fry the pieces in a little olive oil to which you’ve added the knob of butter.
3.When the rabbit is nicely coloured, season with salt, add a ladle of water and cook over a low heat for around an hour and a half. If it looks like drying out, add a little more water.
4.When the rabbit is done remove to a serving plate and keep warm.
5.Beat the egg yolks together with the lemon juice and add the mixture to the cooking liquid left in the pan. Stir rapidly until you have a smooth sauce.
6.Top the pieces of rabbit with the sauce and serve.
7.Finally eat.yummmm


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