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    Rabbit: Pot Roasted Rabbit


    Source of Recipe


    internet

    List of Ingredients




    1 Rabbit, wild, cleaned
    2 c Bouillon or chicken stock
    1 Garlic clove, halved
    4 Bacon strips, smoked
    Cooking oil
    1/4 c Onion, chopped
    1/4 c Bell pepper, chopped
    2 tb Parsley, chopped
    6 oz Mushrooms, can
    1 t Butter
    2 tb Onion tops, chopped
    1/2 ts Mustard, dry
    1/2 ts Sugar
    1/2 ts Worcestershire sauce
    1/4 c Vinegar
    4 tb Flour

    Recipe



    One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper.

    Cut bacon into 1-in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan-fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter.

    Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Subst. beer or wine for part of bouillon. Use roux for gravy.

 

 

 


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