Colonial Rabbit
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INGREDIENTS 2 rabbits, sectioned
Flour
1 tablespoon olive oil
1 can chicken broth or stock
1/2 onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato purée
1/4 cup very cold water
2 tablespoons flour
4 tablespoons currant jelly
1/2 pound mushrooms, slicedFlour meat and brown in skillet. Remove meat from pan.
Add chicken broth and bring to a boil. Stir in onion, carrots, bay leaves and garlic; simmer 20 to 30 minutes. Add tomato purée and continue to simmer.
Remove 1/4 cup broth from pan and combine with water and flour, mixing until smooth. Return rabbit to pan. When rabbit is cooked through, remove from mixture. Strain the mixture to catch bones.
Sauté mushroom and add to broth or serve on the side.