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Braised Rabbit
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |