Category: Rabbit -

Roast Rabbit     

Ingredients:
1 stewing rabbit or smaller fryer
Flour
Salt and pepper
Vegetable oil
Water, broth or wine
1/2 medium onion, diced
1 clove garlic, minced
1 small bay leaf
Mixed vegetables (optional)
Cornstarch

Preparation:
Heat a heavy skillet over moderately high heat. While the skillet is warming up, dredge the rabbit pieces in flour seasoned with salt and pepper.

Pour 1 tablespoon of vegetable oil into the hot skillet. Add the rabbit pieces and brown on all sides. Transfer the rabbit pieces to your preheated crock pot. Add 1/2 cup of water or other liquid to the hot skillet, and stir it to loosen the browned-on juices. Add this liquid to the crock pot.

Add the onion, garlic and bay leaf to your crock pot. Season the rabbit pieces with salt and pepper, and add enough water, broth or wine to almost cover the rabbit pieces.

Add vegetables to the pot.

Cook the rabbit on low for 4 to 5 hours, until it is fork-tender. Remove the rabbit from your crock pot, as well as the vegetables. Cover and keep warm.

Strain the cooking liquid from the crock pot into a small saucepan. To make a concentrated sauce, reduce the liquid until it's thick enough to coat the back of a spoon. If you want more sauce, whisk 1 tablespoon of cornstarch in 1/4 cup of water, then stir that into the cooking juices. Stop stirring once the sauce thickens.

Serve the rabbit and vegetables hot, with the sauce or gravy made from your cooking juices.

Date added: 2012-11-19
Number of visits: 2378