Baked Rabbit
Current favorite (dead simple) rabbit recipe.
Brought to you by: "today was quite warm, which spelled doom for a lot of rabbits, because we'd been waiting for a warm day to have a massacree. Now the cages are less full, and the freezer and fridge are more full."
3-4 lbs rabbit, cut up
1/2c + 2 Tbs flour
2 tsp salt
1/2 tsp pepper
1 tsp garlic powder (optional)
1/2c sliced onions
1/2c butter
2 bouillon cubes
2c boiling water
1/4c water
Wash and dry the rabbit. Combine 1/4c flour, salt, pepper, and garlic powder. Dredge rabbit in flour.
Cook the sliced onions in butter until tender in a skillet. Remove the onions and brown the rabbit in the same butter.
Dissolve bouillon cubes in 2c boiling water.
Place rabbit in crock, add onions and bouillon.
Cover and bake at 350F for 90 minutes, or until tender.
Remove rabbit and add 2 Tbs flour and 1/4c water to gravy.
We'll be chowing down on that in about an hour.
Brought to you by: "today was quite warm, which spelled doom for a lot of rabbits, because we'd been waiting for a warm day to have a massacree. Now the cages are less full, and the freezer and fridge are more full."
3-4 lbs rabbit, cut up
1/2c + 2 Tbs flour
2 tsp salt
1/2 tsp pepper
1 tsp garlic powder (optional)
1/2c sliced onions
1/2c butter
2 bouillon cubes
2c boiling water
1/4c water
Wash and dry the rabbit. Combine 1/4c flour, salt, pepper, and garlic powder. Dredge rabbit in flour.
Cook the sliced onions in butter until tender in a skillet. Remove the onions and brown the rabbit in the same butter.
Dissolve bouillon cubes in 2c boiling water.
Place rabbit in crock, add onions and bouillon.
Cover and bake at 350F for 90 minutes, or until tender.
Remove rabbit and add 2 Tbs flour and 1/4c water to gravy.
We'll be chowing down on that in about an hour.