RABBIT, CUT-UP, READY TO COOK THAWED 70 lb
ONIONS, DRY PEELED, SLICED, 1/8 INCH 4 lb
SALAD OIL 7 2/3 oz
SALT 3 1/4 oz (5 tbsp)
PEPPER, BLACK 1/2 oz (2 tbsp)
GARLIC POWDER 5/8 oz (2 tbsp)
WATER 22 lb (2 3/4 gal)
TOMATO PASTE 2 7/8 lb
VINEGAR 2 1/8 lb (1 qt)
CARROTS, FRESH PEELED, SLICED, 1/8 INCH 2 lb
SUGAR, BROWN PACKED 11 1/8 oz (1 1/2 cup)
MUSTARD FLOUR 1 oz (5 tbsp)
CLOVES, GROUND 1/8 oz (2 tsp)
BAY LEAVES, WHOLE 8 ea
WATER 2 lb (1 qt)
FLOUR, WHEAT, GENERAL PURPOSE SIFTED 1 1/8 lb
1 Wash rabbit; remove giblets and excess fat.
2 Heat oil in steam-jacketed kettle or stock pot. Add rabbit; stir well to coat rabbit. Add onions, salt,
garlic powder and pepper; cook 30 minutes or until rabbit is browned.
CCP: Temperature must
reach 165° F. or higher. Stir occasionally.
3 Combine water, tomato paste, vinegar, carrots, sugar, mustard flour, cloves and bay leaves.
4 Pour mixture over rabbits; bring to a boil; reduce heat; cover; simmer 35 minutes or until tender.
CCP: Temperature must reach 165° F. or higher.
5 Remove rabbit and bay leaves. Reserve 14 lb 8 oz (1 3/4 gal) of stock for use in Step 6. Arrange 25
portions in each steam table pan.
CCP: Hold at 140° F. or higher.
6 Combine water and flour to make a slurry.
7 Bring stock to a boil; add flour mixture; simmer 5 minutes or until thickened, stirring constantly.
8 Pour 3 lb 12 oz (1 3/4 qt) gravy over rabbits in each pan.
CCP: Hold at 140° F. or higher for service.
Notes
1 In Step 2, 8 oz (2 1/3 cups) dehydrated onions may be used.
Yield 100 Portions
Each Portion 2 PIECES (8 1/2 OUNCES) PLUS 1/3 CUP GRAVY (2 1/2 OZ)