Menu
Braised Corned Beef Braised Corned Beef
Braised Ribs Braised Ribs
Beer-Braised Stew Beer-Braised Stew
Beer-Braised Beef Beer-Braised Beef
Braised Pork Stew Braised Pork Stew
Braised Beef with Mushrooms Braised Beef with Mushrooms
Braised Beef with Barley Braised Beef with Barley
Moroccan Braised Beef Moroccan Braised Beef
Coffee-Braised Roast Beef Coffee-Braised Roast Beef
Creamy Braised Chicken Creamy Braised Chicken
Rabbit Gumbo Rabbit Gumbo
Basic Braised Lamb Shanks Basic Braised Lamb Shanks
Braised Turkey Thighs Braised Turkey Thighs
Savory Braised Chicken with Vegetables Savory Braised Chicken with Vegetables
Rabbit Breakfast Sausage Rabbit Breakfast Sausage
Braised Pork Loin Chops Braised Pork Loin Chops
Braised Hanukkah Brisket Braised Hanukkah Brisket
Beer-Braised Roast with Root Vegetables Beer-Braised Roast with Root Vegetables
Spice-Braised Pot Roast Spice-Braised Pot Roast
Beef & Mushroom Braised Stew Beef & Mushroom Braised Stew

Braised Rabbit

6 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 45 min.

Makes

4 servings

Updated: Jun. 30, 2023
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. —Dawn Bryant, North Platte, Nebraska
Braised Rabbit
Braised Rabbit Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. 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.
  2. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°.
  3. 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.