Drunken Rabbit, Quail or Pheasant

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Serves: 4
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3 - 4 lb rabbit, quail , pheasant, etc, cut up in pieces like a chicken
1/3 c olive oil
3 Tbsp fresh lemon juice
2 Tbsp soy sauce
2 tsp grated lemon rind
4 clove garlic, minced or pressed
1 tsp dried rosemary
1/2 tsp fennel seeds (crushed)
1 tsp salt
1/2 tsp black pepper
1/4 c all-purpose flour
2 -3 Tbsp butter or margarine
1/4 c madeira or dry sherry
3 c chicken broth*
1 bay leaf
celery & onions, chopped (optional)
*i use 3 cups of water to 3 chicken bullion cubes in place of broth, if i don't have it

The Cook

Peggi Anne Tebben Recipe
Cooked to Perfection
Allendale, MO (pop. 53)
Member Since Jan 2010
Peggi Anne's notes for this recipe:
Where I live, we eat alot of wild game. Being tired of the same old thing, I searched recipes & did some modifying(as I do on all my recipes) & came up with a recipe of my own.You could also use this on chicken or whatever. There is rabbit, quail & pheasant in this pan. We had a big crew that day. I also threw some Morel mushrooms in this one.
Make it Your Way...

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1. Rinse rabbit or other wild meats and pat dry. Place into deep bowl or plastic bag. Set aside.
Note: I have a vacuum bowl espacially for marinating with my food saver vacuum sealer. I use this & only have to let it marinate for about 30 min. in this instead of 24 hrs.
Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit in bowl. Cover and refrigerate for 24 hrs (if possible)
If vacuuming, leave out on counter for 30 min.
Invert vacuum bowl after 15 minutes.
Heat butter in heavy skillet.
Drain, reserving marinade, and place meat pieces on waxed paper, Sprinkle on both sides with salt black pepper and flour. I just use my batter pro.
Place meat in skillet & brown on first side.
Turn meat over & brown until golden.
Transfer to deep casserole or if you do a larger batch use a big cake pan.
Add Madeira or sherry to drippins' in skillet. Heat to boiling.
Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
Pour over rabbit. Add bay leaf, celery & onions (optional)
Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
It should have made it's own gravy without having to thicken, but, if it should need thickening just add a little cornstarch mixed with cold water & gently distribute in pan to thicken. The same if it is too thick, just add some water & gently distribute in pan. Remove bay leaf & discard.
Good served with: Mashed potatoes or hot cooked wild rice, or corn on the cob, if you like. Don't forget the homemade hot rolls.PEGGI'S YEAST ROLLS

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user Leah Stacey CookingMaven - Dec 16, 2010
Leah Stacey [CookingMaven] has shared this recipe with discussion group:
Wild Game Cooking
user Peggi Anne Tebben cookiequeen - Dec 18, 2010
Peggi Anne Tebben [cookiequeen] has shared this recipe with discussion group:
Wild Thang
user Peggi Anne Tebben cookiequeen - Jan 17, 2011
Peggi Anne Tebben [cookiequeen] has linked this recipe with Duck, seven minute style!
user Peggi Anne Tebben cookiequeen - Jan 26, 2011
Peggi Anne Tebben [cookiequeen] has linked this recipe with Strawberry Valentines

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