Best Braised Rabbit

Name: Best Braised Rabbit
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 6 -8 slices bacon, finely chopped; 2 rabbits, wild if possible, otherwise domestic; 1/2 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1/2 cup flour; 1/2 cup onion, finely chopped; 3/4 cup red wine vinegar; 1 cup chicken stock, preferably homemade; 1 bay leaf

Submitted by mersaydees

"This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven."

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photo by Mia in Germany

Ready In:: 2hrs 30mins
Ingredients:: 9
Serves:: 6

ingredients

6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper, freshly ground
¹⁄₂ cup flour
¹⁄₂ cup onion, finely chopped
³⁄₄ cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

directions

Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
Cut the rabbit into serving pieces. Cut away and discard the belly meat.
Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
Preheat the oven to 325°F.
Heat the reserved bacon fat in the pan over high heat until it sputters.
Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

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Reviews

This is one more great recipe for making rabbit in my cookbook! I am so glad I tried it - be sure I will make it again. Thanks for posting this winner! Made for ZWT6 Germany / Benelux.

Mia in Germany
My husband has instructed me that this is the only recipe I should ever use for rabbit! I decided to try it because it was relatively simple and I had most of the ingredients on hand. I substituted red wine for the vinegar and accidentally forgot the bay leaf. The rabbit came out tasty, tender, and moist. I liked the extra flavor provided by the bacon.

caddis

Tweaks

My husband has instructed me that this is the only recipe I should ever use for rabbit! I decided to try it because it was relatively simple and I had most of the ingredients on hand. I substituted red wine for the vinegar and accidentally forgot the bay leaf. The rabbit came out tasty, tender, and moist. I liked the extra flavor provided by the bacon.

caddis