Buggs Bunny on the bottle
From grizzlybear 17 years ago
- 60 minutes to make
- Serves 68
Buggs never tasted so GOOD hahahahahah
Ingredients
- 2 rabbits, cut into serving pieces shopping list
- salt and pepper shopping list
- flour shopping list
- 2 tbs. olive oil shopping list
- 2 onions, sliced shopping list
- 2 cloves garlic, minced shopping list
- 6 carrots, peeled and sliced shopping list
- 1 lb. fresh mushrooms, sliced shopping list
- 2 tbs. fresh parsley, minced shopping list
- ¼ tsp. thyme shopping list
- ½ tsp. oregano, rubbed shopping list
- 4 bay leaves shopping list
- 2 cups dry white wine shopping list
How to make it
- Preheat oven to 350º.
- Salt and pepper rabbit and coat with flour.
- Place oil, onions, garlic, carrots and mushrooms in large casserole dish.
- Place rabbit on top of vegetables.
- Sprinkle with parsley, thyme and oregano.
- Add bay leaves and wine.
- Cover and bake 1 hour or until rabbit is tender.
- Remove bay leaves before serving.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- clbacon Birmingham, AL
- divaliscious Dutchess County, NY
- grizzlybear CA
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The Rating
Reviewed by 2 people-
Can't eat thumper-can't even eat squirrel anymore, gone soft in my old age. Have to be chicken.
jenniferbyrdez
in kenner loved it
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nice one! people should try buggs more often. anyone want a carrot? lol
divaliscious
in Dutchess County loved it
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