Rabbit (Domestic), Pheasant Or Chicken

• 1 (3 1/2 to 4 lb.) rabbit, pheasant or chicken
• pancake flour
• 1/2 c. butter, melted
• thyme
• parsley, chopped (fresh)
• 1 large onion, cut into pieces
• 3 stalks celery, chopped (leaves also)
• 1 can beef consomme
• 1/2 c. white wine

1. Cut washed rabbit into serving pieces; salt lightly.
2. Shake pieces in bag containing pancake flour.
3. Lay in roaster or Dutch oven pan.
4. Drizzle melted butter over meat; sprinkle generous pinch of thyme and parsley.
5. Lay on top the onion and celery.
6. Mix beef consomme and white wine; pour over meat.
7. Cover.
8. Cook in hot oven (450u0b0) for 1/2 hour, basting occasionally.
9. Lower oven to 350u0b0 for 1 hour, basting.
10. Add more liquid if necessary.

chicken, pancake flour, butter, thyme, parsley, onion, stalks celery, beef consomme, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774760 (may not work)