pot roasted rabbit

★★★★★ 2 Reviews
ZAYDEN2 avatar
By FANNIE MCCOY
from RUSK, TX

BEING RAISED IN THE COUNTRY, I LOVE WILD GAME

★★★★★ 2 Reviews
serves 4
prep time 20 Min
cook time 50 Min

Ingredients For pot roasted rabbit

  • 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 sm
    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

How To Make pot roasted rabbit

  • 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.

Categories & Tags for POT ROASTED RABBIT:

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