Rabbit Curry Stuffed Potatoes



1/4 rabbit, cooked (boiled or crock potted) and de-boned
4 medium baking potatoes
2 cups frozen broccoli, cut up
1/4 cup chopped red bell pepper
1 cup chicken broth
2 tablespoons flour
1/2 teaspoon curry powder
1/4 teaspoon onion salt
1 cup sour cream

2 teaspoons lemon juice
1/2 cup shredded Cheddar cheese
1 tablespoon vegetable oil

Heat oven to 400 degrees. Fork potatoes and bake for 40 to 55 minutes or until tender. Meanwhile, in a small bowl blend flour, curry powder and onion salt; mix well with a wire whisk. Heat vegetable oil in a large skillet over medium - high heat. Gradually add broccoli and peppers; cook and stir until broccoli is tender. reduce heat to medium. Gradually stir in broth mixture; cook and stir until sauce is bubbly and thickened. Remove from heat. Stir in sour cream, rabbit and lemon juice. Cook over low heat until thoroughly heated. Cut potatoes and mash inside lightly with a fork. Spoon in rabbit mixture and sprinkle with cheese.

Serves 4


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