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  Added: Mar 09, 2007  •  Visited (1292)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Pot - Roasted Rabbit
What You Need:
  • 4 slices bacon
  • A 2½-to 3-pound rabbit, thoroughly defrosted if frozen, and cut into 8 serving pieces
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup flour
  • 4 tablespoons butter
  • ½ cup finely chopped onions
  • ¼ cup finely chopped green pepper
  • ¼ pound firm fresh mushrooms, trimmed, wiped with a dampened cloth and cut lengthwise, including the stems, into ¼- inch-thick slices
  • 1 teaspoon finely chopped garlic
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon sugar
  • 1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian variety

  • How To Cook:
    1. In a heavy 12-inch skillet, fry the bacon over moderate heat, turning the slices frequently with tongs until they are crisp and brown and have rendered all their fat. Transfer the bacon to paper towels to drain; crumble it into small bits and reserve them.

    2. Pat the pieces of rabbit completely dry with paper towels and season them on all sides with the salt and black pepper. Roll one piece at a time in the flour to coat it lightly, and vigorously shake off the excess flour.

    3. Then brown the rabbit in the bacon fat remaining in the skillet, starting the pieces skin side down and turning them frequently with tongs. Regulate the heat so that the rabbit colors richly and evenly without burning. As they brown, transfer the pieces of rabbit to a plate.

    4. Add the butter to the fat remaining in the skillet and melt it over moderate heat. When the foam begins to subside, drop in the onions, green pepper, mushrooms and garlic. Stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.

    5. Add the water, Worcestershire sauce, mustard and sugar, and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the skillet.

    6. Return the rabbit and the liquid that has accumulated around it to the skillet and baste it well with the vegetable mixture. Reduce the heat to low and simmer, partially covered, for about 1 hour, or until the rabbit is tender and shows no resistance when pierced deeply with the point of a small sharp knife. Taste for seasoning.

    7. To serve, arrange the pot-roasted rabbit attractively on a deep heated platter and ladle the sauce and vegetables over it. Garnish the top with the reserved bacon bits and the parsley.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Dish » Main Courses

     





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