A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Marinated Rabbit
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- #63839
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 pounds whole rabbit, fresh or frozen
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons canola oil
MARINADE
2 cups red wine
2 cups chicken broth
1 teaspoon allspice
2 bay leaves
1 teaspoon thyme
SAUCE
12 pickled cocktail onions, unsliced
12 stuffed olives, sliced
1/2 pound fresh mushrooms, sliced
2 tablespoons butter or margarine
directions
Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit; do not pat dry. Strain reserve marinade.
In a large cast iron fry pan over high heat, quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.
Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.
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nutrition data
666 calories, 26 grams fat, 7 grams carbohydrates, 78 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 21, 2013
This was my first time cooking rabbit. I didn't know if it would be gamey so I wanted a recipe with a good marinade. The rabbit wasn't gamey and it was super tender. I don't know that I'll cook rabbit again any time soon but if I do I'll probably use this recipe again.