POT ROASTED RABBIT

1
FANNIE MCCOY

By
@ZAYDEN2

BEING RAISED IN THE COUNTRY, I LOVE WILD GAME

Rating:
★★★★★ 1 vote
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

Step-By-Step

1IN 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.
2SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
3RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
4STIR 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.
5PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.

About POT ROASTED RABBIT