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Braised Rabbit

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  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Onion 1 , sliced
  Dry mustard 1 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Rabbits 2 , disjointed
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Bacon fat 2 Tablespoon (Clear One)

Mix vinegar, onion, mustard, salt, and pepper.
Pour over pieces of rabbit in large bowl.
Let stand for 1 hour, turning rabbit occasionally.
Refrigerate for several hours.
Mix 1 cup flour with nutmeg and sugar in paper bag.
Add rabbit, a few pieces at a time.
Shake well to coat rabbit with flour.
Brown rabbit in hot bacon fat in large iron skillet.
Remove rabbit; pour off all but 1/2 cup fat.
Stir in 1/2 cup flour.
Gradually stir in 3 cups boiling water.
Cook over low heat, stirring constantly, until thickened.
Arrange pieces of rabbit in gravy; cover and simmer on top of range or in preheated very slow oven (250°F.) until tender, 1 1/2 to 2 hours.

Recipe Summary

Difficulty Level: 
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Main Dish

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