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| | | Braised Rabbit | Favorite of Lynda Starks - Youngstown, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
1 dressed rabbit, cut into serving size pieces
¼ cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
¼ teaspoon pepper
1 bay leaf
¼ cup all-purpose flour
¼ cup lemon juice
5 tablespoons cold water
In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, sauté onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160.
Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.
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