pot roasted rabbit
(2 ratings)
BEING RAISED IN THE COUNTRY, I LOVE WILD GAME
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For pot roasted rabbit
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5 slicebacon
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1 1/2pound rabbit, cut up
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ground red pepper
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ground black pepper
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1 cflour
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4 ozfresh mushrooms,sliced
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1 smonion, chopped
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1/4 cgreen bell pepper , chopped
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2 clovegarlic, minced
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1 cchicken broth
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1 tspworcestershire sauce
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1/2 tspdry mustard
How To Make pot roasted rabbit
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1IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
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2SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
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3RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
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4STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RABIT IS TENDER.
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5PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.
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