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

  1. 1
    Roast 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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