Ingredients
|
1
|
|
rabbit
|
|
some
|
|
marjoram
|
|
some
|
|
parsley
|
|
some
|
|
sage
|
|
some
|
|
thyme
|
|
2
|
lb
|
skinned onions
|
|
4
|
tablespoons
|
butter
|
|
4
|
tablespoons
|
cream
|
|
1
|
pinch
|
nutmeg
|
Posted by Irene on Nov 22, 2010
|
|
|
Instructions
Put the rabbit and onions in a pot just big enough to hold them snugly along with the herbs, salt and pepper.
Bring to the boil and simmer until done. The default estimate is just under an hour.
Fish the onions out of the pot once they have softened, usually after about half an hour.
Drain and chop the onions, then fry them until they turn a pale gold. Stir in the cream and a little of the stock in which the meat has simmered, add the nutmeg.
|