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“A traditional French Canadian Recipe with a strong resemblance to English Jugged Hare.I have made this for years. Rabbit is very low in fat so excellent for a healthy heart diet. This is another of MME Jehane Benoit's little gems”
2hrs 30mins

Ingredients Nutrition


  1. Roll rabbit in 4 Tbsp of the flour mixed with salt, pepper, brown sugar & savory.
  2. Saute in butter until browned.
  3. Line a 4 quart Casserole with the bacon and place browned Rabbit on top.
  4. Add lemon zest, peppercorns, bay leaf parsley and onion stuck with cloves. Pour 1 1/4 cup of wine over the top.
  5. Do not mix.
  6. Cover and bake at 325 for 2 hours or until tender.
  7. Transfer rabbit to hot Dish.
  8. Thicken gravy with the remainder of the wine and flour mixed together.
  9. Bring to a boil over medium heat and when creamy and thick add currant jelly.
  10. Taste for seasoning adding more if necessary.
  11. Pour gravy over Rabbit and garnish with garlic croutons.

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