Pot Roasted Rabbit
From dutchie326 13 years agoIngredients
- 5 slc bacon shopping list
- 1 1/2 pound rabbit, cut up shopping list
- ground red pepper shopping list
- ground black pepper shopping list
- 1 c flour shopping list
- 4 oz fresh mushrooms,sliced shopping list
- 1 sm onion, chopped shopping list
- 1/4 c green bell pepper , chopped shopping list
- 2 clove garlic, minced shopping list
- 1 c chicken broth shopping list
- 1 tsp worcestershire sauce shopping list
- 1/2 tsp dry mustard shopping list
How to make it
- IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
- 2
- SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
- 3
- RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
- 4
- STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RAbBIT IS TENDER.
- 5
- PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.
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