You may also like
Categories:
flour freshly ground pepper rabbit corn oil low-fat milk bell pepper apricot halves juniper berries chicken mushrooms sage salt
Viewed: 46 - Published at: 4 years agoIngredients
- 1 1/2 Tbsp. flour
- freshly ground pepper to taste
- 1 1/4 lb. rabbit, cut into serving pieces*
- 2 tsp. corn oil
- 1 c. low-fat milk
- 1 c. diced bell pepper
- 8 dried apricot halves, cut into 1/4-inch strips
- 6 dried juniper berries, crushed
- 1 chicken bouillon cube
- 3 c. mushrooms, quartered
- 2 c. cubed turnips
- 2 Tbsp. chopped fresh sage leaves
- salt to taste
Method
- Dredge rabbit in flour, salt and pepper mixture.
- Heat oil in skillet on medium-high.
- Add rabbit and cook about 8 minutes, turning until browned.
- Transfer to Dutch oven.
- Add milk, juniper berries and bouillon cube.
- Bring to a boil; reduce heat and simmer, covered, for 40 minutes, turning rabbit occasionally during cooking.
