Rabbit W/ Delicious Sauce

Martha Price

By
@Karenella

When I was a child my Uncle Dee used to raise rabbits for sale. Someone gave him this recipe, suggesting he hand it out to his customers. He did, but I doubt he ever tried it himself, being more of a shake-and-bake man. I had never tasted it myself, until I grew up, and, learning to cook as a newlywed, became interested in every recipe I could get.
Then I learned what I had missed out on all these years - it really is quite good!


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Comments:

Serves:

4 - 6

Prep:

10 Min

Cook:

1 Hr 45 Min

Method:

Bake

Ingredients

1
rabbit, 2 - 3 lbs, cut in pieces
salt, pepper and flour, mixed
1/4 c
butter
1 c
chopped mushrooms
1
onion, sliced
1 clove
garlic, sliced
1 c
beef broth or stock
2/3 c
white wine
1/2 tsp
dried thyme
2
bay leaves

SAUCE

1 c
sour cream
1 tsp
dried parsley leaves
1/4 tsp
nutmeg

Directions Step-By-Step

1
Combine salt and pepper to taste with flour, about 2 cups. Coat rabbit pieces, shaking off excess.
2
Melt butter in a dutch oven or flame-proof casserole. Add mushrooms, onion and garlic. Add rabbit pieces and lightly brown. Remove garlic.
3
Mix beef broth with wine, thyme and bay leaves. Pour over rabbit.
4
You can either bake this at 350 degrees for about 1 and 1/2 hours, or simmer slowly stovetop for 1 and 1/2 hours. Start checking after an hour, and remove when rabbit is very tender.
5
Place rabbit on heated serving platter. Stir sauce ingredients into broth in pan. Cook and stir just until sauce begins to simmer. Spoon over rabbit. Mmmm good!

About this Recipe

Main Ingredient: Wild Game
Regional Style: American