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Braised Rabbit Recipe

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This recipe for Braised Rabbit, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Tuesday, July 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
2 tbsp. vegetable oil
2 3lb. rabbits cut into 6 pieces
4 medium onions sliced
4 garlic cloves chopped fine
2 cups chicken broth
1/4 cup fresh lemon juice
1 bay leaf crumbled
1 tbsp. chopped fresh rosemary, or 1 tsp. dried
salt and pepper
2 tbsp. cornstarch
2 tbsp. water

Directions:
Directions:
Heat the butter and oil in a heavy bottomed skillet. Add rabbit a few pieces at a time and brown on all sides. Remove the browned pieces and place on a paper towel. Add onions to skillet, cook about 5 minutes or until soft. Return rabbit to skillet add garlic, chicken broth, lemon juice, bay leaf, rosemary, and salt and pepper to taste. Cook covered for 20-25 minutes till juices run clear when a small slit is made in thickest part of the thigh. When rabbit is done, remove to serving platter and keep warm. In small bowl mix cornstarch with water till smooth. Slowly add cornstarch mixture to hot liquid in pan. Stir and simmer gently till well blended and thickened. Taste for seasoning; pour hot sauce over rabbit and serve. Serves: 6 Prep: 20 min.

Personal Notes:
Personal Notes:
Mom made a lot of these during the 30's depression.

 

 

 

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