POT ROASTED RABBIT

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POT ROASTED RABBIT image

BEING RAISED IN THE COUNTRY, I LOVE WILD GAME

Provided by FANNIE MCCOY

Categories     Roasts

Time 1h10m

Number Of Ingredients 12

5 slice bacon
1 1/2 pound rabbit, cut up
ground red pepper
ground black pepper
1 c flour
4 oz fresh mushrooms,sliced
1 small onion, chopped
1/4 c green bell pepper , chopped
2 clove garlic, minced
1 c chicken broth
1 tsp worcestershire sauce
1/2 tsp dry mustard

Steps:

  • 1. IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
  • 2. SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
  • 3. RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
  • 4. STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RABIT IS TENDER.
  • 5. PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.

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