Pot roasted rabbit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rabbit, wild, cleaned | |
| 2 | cups | Bouillon or chicken stock |
| 1 | Garlic clove, halved | |
| 4 | Bacon strips, smoked | |
| Cooking oil | ||
| ¼ | cup | Onion, chopped |
| ¼ | cup | Bell pepper, chopped |
| 2 | tablespoons | Parsley, chopped |
| 6 | ounces | Mushrooms, can |
| 1 | teaspoon | Butter |
| 2 | tablespoons | Onion tops, chopped |
| ½ | teaspoon | Mustard, dry |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | cup | Vinegar |
| 4 | tablespoons | Flour |
Directions
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 ½ C liquid. Cover and simmer slowly for 1 to 1-½ 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. Recipe date: 12/12/87