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.

Reviews & Comments 4

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  • debbie919 3 years ago
    I love rabbit too, haven't had it in years! This sounds really good, thanks for sharing it.
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  • windy1950 3 years ago
    Do you typically make a gravy to go with this?
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  • dutchie326 3 years ago
    lol@joyce!
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  • 22566 3 years ago
    There goes Peter cotton tail...Hopping down the bunny trail...
    I bet he wished he had zigged instead of zagged...he would'nt have ended up in the pot :)
    Thank-you for this very nice sounding recipe.
    Kind Regards
    Joyce
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