drunken rabbit, quail or pheasant

Name: Drunken Rabbit, Quail or Pheasant
Cook time: 2 h
Yield: 4
Ingredients: 3 - 4 pound(s) rabbit, quail , pheasant, etc, cut up in pieces like a chicken; 1/3 cup(s) olive oil; 3 tablespoon(s) fresh lemon juice; 2 tablespoon(s) soy sauce; 2 teaspoon(s) grated lemon rind; 4 clove(s) garlic, minced or pressed; 1 teaspoon(s) dried rosemary; 1/2 teaspoon(s) fennel seeds (crushed); 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/4 cup(s) all-purpose flour; 2 -3 tablespoon(s) butter or margarine; 1/4 cup(s) madeira or dry sherry; 3 cup(s) 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

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70 Pinches 15 Photos

Peggi Anne Tebben

Granbury, TX

Updated on Dec 16, 2010

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.

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prep time

cook time 2 Hr

method ---

yield 4 serving(s)

Ingredients

3 - 4 pounds rabbit, quail , pheasant, etc, cut up in pieces like a chicken
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 teaspoons grated lemon rind
4 cloves garlic, minced or pressed
1 teaspoon dried rosemary
1/2 teaspoon fennel seeds (crushed)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 -3 tablespoon butter or margarine
1/4 cup madeira or dry sherry
3 cups 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

How To Make drunken rabbit, quail or pheasant

Step 1

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.

Step 2

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)
Step 3

If vacuuming, leave out on counter for 30 min.
Step 4

Invert vacuum bowl after 15 minutes.
Step 5

Heat butter in heavy skillet.
Step 6

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.
Step 7

Place meat in skillet & brown on first side.
Step 8

Turn meat over & brown until golden.
Step 9

Transfer to deep casserole or if you do a larger batch use a big cake pan.
Step 10

Add Madeira or sherry to drippins' in skillet. Heat to boiling.
Step 11

Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
Step 12

Pour over rabbit. Add bay leaf, celery & onions (optional)
Step 13

Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
Step 14

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.
Step 15

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.https://www.justapinch.com/recipe/cookiequeen/peggis-yeast-rolls/other-bread?k=yeast+rolls&fc%5B0%5D=0&p=3&o=r Also goes well with https://www.justapinch.com/recipe/cookiequeen/fried-yellow-summer-squash/vegetable?k=fried+yellow+summer+squash&p=1&o=r
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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