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Pot Roasted Rabbit

Pot Roasted Rabbit recipe image
This hearty pot roasted rabbit is a comforting classic that transforms lean wild game into succulent, fall-off-the-bone meat. Slow-braising the rabbit in rich chicken stock or bouillon allows the flavors of smoked bacon, garlic, and fresh herbs to meld beautifully. The result is a tender, savory main dish with a rich, homemade gravy that&# 226;ÂÂs perfect for sopping up with crusty bread or mashed potatoes. Ideal for cozy winter dinners or special family gatherings, this recipe highlights the delicate taste of rabbit while providing a robust, satisfying meal. ItâÂÂs a wonderful way to enjoy locally sourced game with minimal fuss and maximum flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 827.8
Description
This hearty pot roasted rabbit is a comforting classic that transforms lean wild game into succulent, fall-off-the-bone meat. Slow-braising the rabbit in rich chicken stock or bouillon allows the flavors of smoked bacon, garlic, and fresh herbs to meld beautifully. The result is a tender, savory main dish with a rich, homemade gravy that&# 226;ÂÂs perfect for sopping up with crusty bread or mashed potatoes. Ideal for cozy winter dinners or special family gatherings, this recipe highlights the delicate taste of rabbit while providing a robust, satisfying meal. ItâÂÂs a wonderful way to enjoy locally sourced game with minimal fuss and maximum flavor.
Ingredients
  • 1 Rabbit, wild, cleaned
  • 2 cup Bouillon or chicken stock
  • 1 Garlic Clove, halved
  • 4 Bacon Strips, smoked
Directions
  1. 1
    Rinse the cleaned rabbit pieces under cold water and pat dry with paper towels.
  2. 2
    Rub each piece of rabbit generously with the cut side of the halved garlic clove, then season with salt and pepper to taste.
  3. 3
    Cut the smoked bacon strips into one-inch pieces.
  4. 4
    In a heavy black iron pot or Dutch oven, brown the bacon pieces over medium heat until crisp; remove and set aside.
  5. 5
    Lightly flour the rabbit pieces, shaking off any excess.
  6. 6
    In the remaining bacon fat, pan-fry the rabbit pieces until well browned on all sides, adding cooking oil as needed; remove rabbit and set aside.
  7. 7
    Pour off excess oil, retaining about one tablespoon in the pot, and sauté chopped onion, bell pepper, and parsley until the onions are soft.
  8. 8
    In a separate skillet, brown sliced mushrooms in butter until golden.
  9. 9
    Return the rabbit pieces to the pot along with the browned mushrooms and bacon.
  10. 10
    Pour in the chicken stock or bouillon, ensuring the liquid comes about halfway up the rabbit pieces.
  11. 11
    Cover the pot and simmer slowly over low heat for 1 to 1.5 hours, turning the rabbit occasionally and adding more stock if the liquid reduces too much.
  12. 12
    Once the rabbit is tender, remove the meat and vegetables from the pot and keep warm.
  13. 13
    Make a gravy by mixing flour with a little cold water to form a slurry, then whisk into the remaining broth in the pot until thickened.
  14. 14
    Serve the rabbit topped with the mushrooms, bacon, and rich gravy.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 827.8kcal
% Daily Value *
Total Fat 56.4g87%
Saturated Fat 18.0g90%
Cholesterol 152.8mg51%
Sodium 1815.4mg76%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 69.4g139%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rabbit, pot roast, braised rabbit, wild game, smoked bacon, chicken stock, garlic, comfort food, slow cooked, rustic dinner, game meat, herb roasted, hearty meal, braising, gravy, traditional, one pot, main course, flavorful
Read it online: https://www.chefs-mate.com/recipe/pot-roasted-rabbit/