Braised Rabbit

Dawn Bryant of North Platte, Nebraska writes, "My husband and I do a lot of hunting and eat more wild game that domestic meat. I came up with this recipe for wild rabbit, and the meat cooks up tender and tangy with a fresh light sauce. I like to serve it with baked potatoes and steamed broccoli."

Prep time: 20 minutes. Cook time: 45 minutes. Serves four.

Ingredients

1 (2 1/2 pound) dressed rabbit, cut up

1/4 cup olive oil

1 large onion, halved and thinly sliced

4 garlic cloves, minced

2 cups chicken broth

1 1/2 teaspoons dried thyme

1/4 teaspoon pepper

1 bay leaf

1/4 cup all-purpose flour

1/4 cup lemon juice

5 tablespoons cold water

Directions
1. In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160 degrees F.

2. Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit. Source: allrecipes.com

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