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drunken rabbit, quail or pheasant

(1 rating)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

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.

►
(1 rating)
yield 4 serving(s)
cook time 2 Hr

Ingredients For drunken rabbit, quail or pheasant

  • 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

How To Make drunken rabbit, quail or pheasant

  • 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.
  • 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)
  • 3
    If vacuuming, leave out on counter for 30 min.
  • 4
    Invert vacuum bowl after 15 minutes.
  • 5
    Heat butter in heavy skillet.
  • 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.
  • 7
    Place meat in skillet & brown on first side.
  • 8
    Turn meat over & brown until golden.
  • 9
    Transfer to deep casserole or if you do a larger batch use a big cake pan.
  • 10
    Add Madeira or sherry to drippins' in skillet. Heat to boiling.
  • 11
    Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
  • 12
    Pour over rabbit. Add bay leaf, celery & onions (optional)
  • 13
    Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
  • 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.
  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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