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From Athens Locally Grown
<p>I have many memories of being served a variety of small, wild game at my grandparents’ house in Tennesse as a child. Yes, they were hillbillies! They grew, fished, and hunted most everything they ate. Rabbit was commonly served, usually fried or stewed. This was my first try at cooking it myself (thirty something years later) and was happily surprised at how well it turned out. I read several recipes online and came up with my own version of a baked recipe. Knowing how much love and care they put into their farm, I purchased this delicate and tasty rabbit from Broad River Pastures.</p>Source: Shalley Carrell's culmination (Entered by Shalley Carrell)
Step by Step Instructions
- Allow rabbit to come to room temperature. Break down into parts. Preheat oven to 350 degrees.
- Heat olive oil and butter over medium heat in a dutch oven. Add onions and mushrooms and cook until slightly softened. Remove from oil and set aside.
- Season rabbit pieces lightly with salt & pepper, then roll in flour, patting off the excess. Brown each side, a couple of pieces at a time, in the same oil.
- Return all pieces of rabbit, onion, and mushrooms to the dutch oven. Pour the stock over the meat, cover, and place in the preheated oven. Cook for approximately 1 hour or until tender.
- Remove the rabbit and vegetables from the dutch oven. For the gravy, whisk in the worcestershire sauce and 1 Tbl of flour to the liquid. Stir in the cream.
- Serve with mashed potatoes and fresh vegetables.
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