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Pot Roasted Rabbit

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The pot roasted rabbit is made with rabbit meat and vegetables along with mushrooms. Flavored with worcestershire sauce, mustard and garlic cooked in chicken broth, the pot roasted rabbit is served with crubled bacon as topping.
  Bacon slices 3
  Rabbit 2 Pound, cut up
  Ground red pepper To Taste
  Ground black pepper To Taste
  All purpose flour 1 Cup (16 tbs)
  Mushrooms 4 Ounce, sliced
  Onion 1 Small, chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Chicken broth 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon

In a 10 inch skillet cook bacon till crisp.
Drain on paper towels, reserving bacon drippings in skillet.
Crumble cooked bacon and set aside.
Season rabbit with red and black peppers.
Coat with flour.
Brown rabbit in bacon drippings in skillet over medium heat.
Remove rabbit from skillet.
Reserve 3 tablespoons drippings in skillet.
Add mushrooms, onion, green pepper, and garlic to reserved drippings.
Cook about 5 minutes or till tender, stirring occasionally.
Stir chicken broth, Worcestershire sauce, and dry mustard into vegetables in skillet.
Add rabbit to skillet.
Bring mixture to boiling.
Cover and simmer about 45 minutes or till rabbit is tender.
Transfer rabbit to serving platter.
Spoon fat off mixture in skillet.
Spoon mixture over rabbit.
Sprinkle with crumbled bacon.

Recipe Summary

Main Dish

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