October 13, 2016
In a large skillet, fry the bacon until brown. Drain. Reserve bacon fat to fry rabbit in.
Meanwhile, place the salt, flour, garlic and onion powder in a resealable bag. Add the rabbit pieces and shake to coat evenly. Place in the hot bacon grease and fry until brown. Remove from skillet and drain. Reserve 3 tablespoons of fat.
Sauté the onion in the bacon fat in the same skillet until translucent. Add wine and chicken broth; scraping the bottom of the pan to release the bits. Bring to a boil and add the jelly and fresh rosemary.
Place the rabbit back in the skillet and bring back to a boil. Reduce heat to a simmer and cook on low for 1-1/2 to 2 hours, or until tender. Add mushrooms during the last 30 minutes of cooking. Remove rabbit and cover with foil to keep warm.
- 2 teaspoons fresh lemon juice
- 3 tablespoons water
- 2 tablespoons flour
Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir slurry into skillet over low heat. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
NOTE: This dish is excellent with homemade bread, smashed red potatoes and glazed carrots. Place the smashed potatoes in the center of the plate with a piece of rabbit on each side and drizzle with gravy.
For more delicious rabbit recipes, please visit www.MissHomemade.com.