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Braised Rabbit

 Braised Rabbit
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 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.
  • Serve with rabbit. Yield: 4 servings.