BRAISED RABBIT
One of my favorite cabin recipes which I enjoy usually enjoy just after rabbit season opens in the fall. It's normally served with wild rice, sautéed mushrooms and your favorite wine.
- 1 Dressed rabbit ( 2 – 2 ½ lbs), cut up
- 1 ½ t. Thyme
- ¼ c. Olive oil
- ¼ t. Pepper
- 1 Onion (large), chopped
- 1 Bay leaf
- 4 Garlic cloves, minced
- ¼ c. Flour to thicken
- 14 oz. Chicken broth
Cook the rabbit pieces in hot olive oil (medium heat) in a large skillet, until lightly browned. Remove the rabbit pieces from the skillet; sauté the onions and garlic until tender. Add the broth, thyme, bay leave and pepper. Return the rabbit pieces and bring to a boil. Reduce heat; simmer with the lid on for 30-45 min. until the rabbit is tender. Remove the rabbit and the bay leaf, thicken the juices with flour and serve.
See you on the water…..
Tom Deschaine