POT ROASTED RABBIT

FANNIE MCCOY

By
@ZAYDEN2

BEING RAISED IN THE COUNTRY, I LOVE WILD GAME


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

50 Min

Ingredients

5 slice
bacon
1 1/2
pound rabbit, cut up
ground red pepper
ground black pepper
1 c
flour
4 oz
fresh mushrooms,sliced
1 small
onion, chopped
1/4 c
green bell pepper , chopped
2 clove
garlic, minced
1 c
chicken broth
1 tsp
worcestershire sauce
1/2 tsp
dry mustard

Directions Step-By-Step

1
IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
2
SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
3
RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
4
STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RABIT IS TENDER.
5
PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.

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