Friday, January 5, 2018
From my friend Elaine...
Oven-Braised Rabbit with Gravy
Rice pilaf, cranberry relish, and corn muffins with honey complete this meal.
Serves 4 to 6
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 rabbits, cut up
1 tablespoon butter
3 tablespoons vegetable oil
8 ounces fresh sliced mushrooms
1 cup sliced carrot
1 cup sliced celery
1 medium sliced onion
2 tablespoons fresh parsley - or - 2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme leaves
1 large bay leaf
1 cup rabbit stock or chicken broth
1 cup white wine (for yourself to drink, or use in place of rabbit/chicken stock)
3 tablespoons milk
Heat oven to 350 degrees. In large plastic food storage bag, combine flour, salt, pepper, and garlic powder. Shake to mix. Add rabbit pieces and shake to coat. Reserve excess flour mixture. In Dutch oven, melt butter in oil over medium heat. Add coated rabbit pieces, brown well on all sides and remove from heat. Add all remaining ingredients except milk and remaining flour mixture. Cover, and bake until rabbit pieces are tender, about 1 1/2 hours.
With slotted spoon, transfer rabbit pieces and vegetables to heated serving platter. Set this aside and keep it warm. Discard bay leaf. In a small bowl, blend 2 to 3 tablespoons of the remaining flour mix into milk to form a this paste. Blend a small amount of milk into cooking liquid. Cook over medium heat, stirring constantly, until thickened and bubbly. Add additional milk mixture if thicker gravy is desired. Cook and stir to desired consistency. Serve gravy with rabbit and vegetables.