Dawn Bryant of North Platte, Nebraska writes, "My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli."
4 ServingsPrep: 20 min. Cook: 45 min.
- 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 King Arthur Unbleached 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
- until tender. Add garlic; cook 1 minute longer. 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.