Bwaised Wabbit
From pkusmc 13 years ago
- 3 hours to make
- Serves 2-4
Back when I was a hunter, I made this all the time. Okay, I'm lying, on both accounts. I've never hunted, and I've never made this before. It came out absolutely, fall-off-the-bone delicious. Definitely worth a try!
Ingredients
- 1 - 3 lb rabbit, cleaned shopping list
- 1 pint Guinness extra stout shopping list
- 2 cups chicken stock shopping list
- 2 cups beef stock shopping list
- 3 cloves garlic, diced shopping list
- 1 large onion, quartered shopping list
- 1 T thyme shopping list
- 1 tsp worcestershire sauce shopping list
- 1 tsp salt shopping list
- 1 tsp pepper shopping list
- 1/2 tsp whole peppercorns shopping list
- 2 sprigs rosemary shopping list
- 1/2 tsp fennel seeds shopping list
- Optional Sauce shopping list
- 1/2 tsp pepper shopping list
- 2 tsp corn starch shopping list
How to make it
- Preheat the oven to 350
- In a dutch oven, or large pot, combine all the ingredients, and be sure the rabbit is covered with the liquid. If this amount doesn't do it, add more chicken stock
- Place in oven, and lower heat to 300 and cook for 2 1/2 hours
- Remove from the oven when done, and allow to rest
- Sauce
- Take 2 cups of the liquid, strained, and add two tsp cornstarch and black pepper, and heat in a small pan
- Reduce the liquid by 1/3, and serve as a sauce with the meat
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