Rabbit Supreme

Title: Rabbit Supreme

Category: Game and Wild Birds

Cuisine: American

Servings: 8

Ingredients

• 2 2-pound ready-to-cook wild rabbits or 1 4- to 5-pound domestic rabbit, cut up
• all-purpose flour
• 1/4 cup salad oil
• 2 tablespoons butter or margarine
• 1 cup chopped onions
• 1 garlic clove, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1 cup sour cream

Instructions

ABOUT 2 HOURS BEFORE SERVING:

Preheat oven to 350°F. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In ovenproof 10-inch skillet over medium-high heat, in hot oil and butter or margarine, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they are browned.

In drippings, over medium heat, cook onions and garlic until tender, about 5 minutes. Stir in 1 tablespoon flour, salt and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture is thickened.

Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly. (Do not boil.) Serve gravy over rabbit.