Pot Roasted Rabbit Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Rabbit, wild, cleaned
2 cup: Bouillon or chicken stock,
1: Garlic clove, halved
4: Bacon strips, smoked
Cooking oil,
1/4 cup: Onion, chopped
1/4 cup: Bell pepper, chopped
2 tbsp: Parsley, chopped
6 ounce: Mushrooms, can
1 tsp: Butter,
2 tbsp: Onion tops, chopped
1/2 tsp: Mustard, dry
1/2 tsp: Sugar,
1/2 tsp: Worcestershire sauce,
1/4 cup: Vinegar,
4 tbsp: Flour,
Directions:
One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut
garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black
iron pot; remove and set aside. Lightly flour rabbit and pan-fry til
well brown, adding cooking oil as needed. Remove rabbit, pour off oil
retaining about 1 Tbsp, and saute onion, bell pepper and parsley
until onions are soft. Meanwhile, brown mushrooms in butter. Return
rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer
slowly for 1 to 1-1/2 hours or until tender. Turn rabbit
occasionally, adding stock. After rabbit is done, remove & make gravy
with flour & broth. Suggestions: Subst. beer or wine for part of
bouillon. Use roux for gravy. Recipe date: 12/12/87
Source from luhu.jp
stand a few minutes then rinse and wipe. Rub each piece with cut
garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black
iron pot; remove and set aside. Lightly flour rabbit and pan-fry til
well brown, adding cooking oil as needed. Remove rabbit, pour off oil
retaining about 1 Tbsp, and saute onion, bell pepper and parsley
until onions are soft. Meanwhile, brown mushrooms in butter. Return
rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer
slowly for 1 to 1-1/2 hours or until tender. Turn rabbit
occasionally, adding stock. After rabbit is done, remove & make gravy
with flour & broth. Suggestions: Subst. beer or wine for part of
bouillon. Use roux for gravy. Recipe date: 12/12/87
Source from luhu.jp
Tags
Wildgame