Braised Rabbit with Mushroom Sauce Vintage Recipe

Ingredients:

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One rabbit (about two and one-half lbs.) cut up

Flour

Two (2) Teaspoons salt

One fourth (1/4) Teaspoon pepper

Six (6) Tablespoons shortening

One (1) cup chicken broth

Three (3) Tablespoons lemon juice

Six (6) Tablespoons orange juice

One small onion, chopped

Dash of powdered ginger

One (1) cup sliced mushrooms

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Directions:

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1. Dredge rabbit pieces with flour that has been seasoned with one teaspoon salt and one-eighth teaspoon pepper.

2. Saute rabbit in shortening until well browned; drain off excess fat.

3. Add chicken broth, lemon and orange juices; season with one teaspoon salt, one-eighth teaspoon pepper and ginger. Cover and simmer over low heat until tender, about one hour.

4. Add sliced mushrooms during last 15 minutes of cooking time.

5. Mix remaining seasoned flour with a little water and add to juice pans for gravy.