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My Pops' Perfect Rabbit Recipe

Turn your harvest into a great meal for a cold winter's day.

My Pops' Perfect Rabbit Recipe

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My dad came up with this recipe many years ago and never bothered to name it, so I just call it "pop's rabbit recipe." It's still one of my all-time favorites. It's fairly straightforward, if a bit time consuming, and very much worth the effort.

Serves: 2-3
Prep time: 45 minutes
Cook time: 60 minutes


  • 2 rabbits cut into 5 pieces each (front legs, back legs and back)
  • 2 cups seasoned flour
  • Egg wash or milk
  • 1 onion, sliced into rings
  • 2 small cans of mushrooms
  • 2 (12-ounce) cans of diced tomatoes (do not drain)
  • 4 (4-inch) pieces of hot Italian sausage
  • 1 can of mandarin orange slices (optional)


  1. Dip the rabbit pieces in egg wash and roll lightly in seasoned flour. Brown in bacon grease in a hot cast iron skillet and set aside.
  2. In a heavy dutch oven or slow cooker, begin layering ingredients—diced tomatoes, sliced onions, mushrooms, one piece of sausage and three pieces of browned rabbit. Repeat until ingredients are gone.
  3. Place dutch oven in a 350-degree oven for one hour.
  4. Serve over plain white rice with steamed asparagus or Brussels sprouts and (ideally) homemade sourdough bread.

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