Rabbit (Domestic), Pheasant Or Chicken - cooking recipe

Ingredients

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

Preparation

Cut washed rabbit into serving pieces; salt lightly.
Shake pieces in bag containing pancake flour.
Lay in roaster or Dutch oven pan.
Drizzle melted butter over meat; sprinkle generous pinch of thyme and parsley.
Lay on top the onion and celery.
Mix beef consomme and white wine; pour over meat.
Cover.
Cook in hot oven (450\u00b0) for 1/2 hour, basting occasionally.
Lower oven to 350\u00b0 for 1 hour, basting.
Add more liquid if necessary.