Rabbit With Chestnut Puree
8 ingredients
1 steps
Ingredients
- 2 young rabbits, whole
- margarine or butter
- 1/2 c. diced celery
- 2 (11 oz.) cans chestnuts, drained
- 1 can chicken broth, condensed
- 1/2 c. cream
- 1 Tbsp. butter
- paprika
Directions
-
1Roast rabbits until fork-tender in a low, uncovered, pan in a slow 325° oven, seasoning only by brushing with melted butter.
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