Printable | Taste of Home

Braised Rabbit

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

In a large skillet over medium heat, cook rabbit in oil until lightly

Printed from tasteofhome.com Oct 11, 2008

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Braised Rabbit cont.

browned; remove and keep warm. In the same skillet, saute onion and
garlic until tender. Stir in the broth, thyme, pepper and bay leaf.
Return rabbit to pan. Bring to a boil. Reduce heat; cover and
simmer for 30-45 minutes or until meat is tender and a meat
thermometer reads 160°. Remove rabbit to a serving platter.
Discard bay leaf. Combine the flour, lemon juice and water until
smooth; stir into pan juice. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve with rabbit.

Yield: 4 servings.