Rabbit In Creamed Sauce

By LRay

Cabrini's Celtic Kitchen 2015 (Isle of Man).

Ingredients

• 2 young rabbits
• 1 small onion, chopped
• 1/4 tsp. pepper
• Pinch of nutmeg
• 1 tsp. summer savory
• 1 tsp. sage
• 2 c. stock
• 1 c. cream or milk
• 2 eggs, well beaten
• 1 tbsp. butter
• Flour to thicken
• Juice of 1 lemon

Preparation

Step 1

Prepare the rabbits - cut into sections and soak in salt and water for at least one hour. Drain and cover with fresh water. Add onion, herbs, spices and pepper. Cover and simmer until tender, about one hour. Remove from kettle and place in oven to keep warm. Using two cups of stock in which the rabbits were cooked, add the cream, stir in beaten egg a little at a time, and add butter. Thicken with flour mixed in a little milk. Bring to a boil and remove from heat. Stir in lemon juice and pour over rabbit. Serve hot.