Ingredients
- 1 stick of butter
- 1 onion
- 1 young rabbits
- 1 tart apple
- 475 ml sour cream
- 240 ml chicken broth
- 65 gr flour
- 6 gr curry powder
- 4 gr orange peel
DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add quarter cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice.
