Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 young rabbits, cut up
1/2 ts salt
1/2 ts black pepper
1/2 ts mace
2 tb olive oil
1/2 c onion, finely minced
2 c chicken tooth
1/2 c fresh parsley, finely
-chopped
2 tb butter
2 tb flour
1/2 c half-and-half
1/8 ts nutmeg fresh lemon juice, to
- taste

Rinse and dry rabbit. Rub flesh with salt, pepper and mace. In a large
saucepan with cover, saute onion in olive oil until translucent, remove,
and brown rabbit. Add onions, parsley and chicken broth; cover and simmer
1 hour. Blend butter and flour. Stir this thickener into the juices in the
rabbit pan. Simmer uncovered about 15 minutes. Add nutmeg to
Half-and-Half, then pour the liquid into the pan and cook on low heat for
another 10 minutes or so until gravy reaches a good consistency. Remove
rabbit. Squeeze a little fresh lemon juice into the gravy and spoon over
meat.

Source: The National Culinary Review April'94

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