Rabbit With Chestnut Puree
Ingredients
- 2 young rabbits whole
- margarine or butter
- 12 c diced celery
- 2 11 oz cans chestnuts drained
- 1 can chicken broth condensed
- 12 c cream
- 1 Tbsp butter
- paprika
Directions
- Roast rabbits until fork-tender in a low uncovered pan in a slow 325 oven seasoning only by brushing with melted butter