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
Originally published May 05, 2014 on Fly Anglers Online by Tom Deschaine.