Braised Rabbit Recipe
- 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
- 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.
- 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.
