 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. 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 king arthur unbleached 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 meat 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. Yield: 4 servings.
|
|