Rabbit Fricassee

• 1 dressed rabbit (about 3 pounds), cut into pieces
• 1/2 cup vegetable oil
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1 cup evaporated milk

1. In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups.
2. In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes.
3. Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160u0b0. Pour over the rabbit.

rabbit, vegetable oil, flour, butter, lemon juice, hot pepper, celery salt, salt, pepper, egg, milk

Taken from www.tasteofhome.com/recipes/rabbit-fricassee/ (may not work)