Pot roasted rabbit
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Pot roasted rabbit
Last updated 6/12/2012 1:18:47 AM. Recipe ID 49811. Report a problem with this recipe.
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      Title: Pot roasted rabbit
 Categories: Wildgame
      Yield: 1 Servings
      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 ts 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
  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. Recipe date: 12/12/87

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Recipe ID 49811 (Apr 03, 2005)

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