Total TimePrep: 20 min. Cook: 45 min.
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.
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.
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.
First time I've eaten rabbit in a lot of years. I'm so glad I found this recipe. This was very good.
A definite repeat for this house