Braised Rabbit Recipe

Here is one of our favorite braised rabbit recipes.

Braised Rabbit Recipe Ingredients:

• 1 rabbit (skinned)
• 3-5 cloves garlic
• 1 sliced carrot
• 2 tablespoons lemon juice
• 1/2 teaspoon rosemary
• 1 teaspoon salt
• 1 large onion, sliced thin
• 1/3 cup olive oil
• olive oil for cooking
• 2 bay leaves
• 1/8 teaspoon fennel seed
• diced lean salt pork to taste
• 1/2 cup flour (can be seasoned)
• 1 lemon, sliced thin
• 2 cups chicken stock
• salt and pepper to taste

Braised Rabbit Recipe Directions

Cut up the rabbit and marinate for a couple days in the fridge.  Include the mixture of garlic, lemon, carrot, rosemary, oil, salt, onion, bay leaves and the fennel seeds.  Stir a few times throughout the day.  Reserve the marinade liquid and vegetables.

Cook salt pork or bacon and reserve. Scrape marinade off rabbit and dredge in flour, knocking off excess. Heat oil in a casserole and brown rabbit on all sides. Remove to a side dish. Saute veggies from marinade briefly in the fat. Remove and strain off fat.

Drain any excess fat coming from the casserole. Add the rabbit, veggy mixture, any remaining marinade liquid and the cut bacon back to the casserole.  Cover the rabbit with lemon on top and pour in enough chicken stock to  cover the rabbit.  Let the rabbit simmer for 20 minutes and put in a 325f oven.  Let it bake for 75 minutes. Expect about 30 minutes longer for larger or wild rabbit.  Turn the rabbit occasionally and it will produce very tender meat.

Remove from the oven and slice off any remaining fat.   Lightly coat the rabbit with sauce mixture and it’s ready to serve.

This braised rabbit recipe serves 4 people – enjoy!