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Braised Rabbit

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
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    4 servings


  • 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 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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  • Dominique
    Aug 13, 2020

    This was a good braise recipe. It has a French flair to it, and it is very citrusy with the lemon juice. The sauce thickens a lot at the end of cooking when you add the flour and lemon juice to the broth. I wouldn't recommend this one if you aren't a big fan of a citrus taste...but if you are, you will love it! The rabbit meat came out so tender, as did the onions. It would be easy to add in any extra veggies that you may like. Very easy and delicious!

  • Al
    Mar 13, 2018

    I substituted tiny whole onions for the sliced onions and added tiny whole white potatoes and carrots sliced on a diagonal. All this to fancy it up a bit and make it more of a meal. Everything was going great until the sauce. Was much too much. The broth was delicious but the citrus and extra water just made it bland and too citrusy. I would cook again but would probably make a roux to thicken the broth and then slowly add the citrus to taste. I'm quite certain I would stop much earlier than 1/4 cup of juice.Okay, I left to sit overnight and the sauce moderated so I'm adjusting my review to four stars. I would suggest draining off broth then defatting it and using the broth to create the flour slurry rather than water. I still recommend the roux as an alternative to the slurry and in addition to carrots and potatoes would also add mushrooms that get added to the onion saute. This was my first time making rabbit and it came out pretty good. This recipe would work with chicken as well.I didn't give five stars because I think the broth could be made to have more concentrated flavor.

  • heart4asia
    Nov 8, 2014

    i liked this recipe, especially the broth/lemon mixture made at the end. we poured that over the rabbit, green beans, and also just ate by itself (the best). i thought the rabbit was rather bland even with that though. i may make it again, but probably not my favorite rabbit recipe.

  • hoday
    Apr 16, 2014

    I joined just to write a review of this recipe. I have 4 girls (ages 9, 7, 4, 2) and this is the ONLY meal that they ALL eat. They actually lick the bones clean and there are never any leftovers. Sounds crazy, but it's true. Very good recipe.

  • Godstreasure-1975
    Apr 19, 2011

    First time I've eaten rabbit in a lot of years. I'm so glad I found this recipe. This was very good.

  • Homecooking29
    May 22, 2010

    A definite repeat for this house