Reviewed: Apr. 15, 2012

Great recipe! Followed the instructions pretty closely and we enjoyed the result very much.

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Reviewed: Mar. 4, 2012

Sooooo good. I used orange juice for the gravy since I forgot lemons, but soooo very good. Made for a very pretty presentation too!

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antilasher

Reviewed: Feb. 26, 2012

We liked the lemon in the gravy, it was different. We only used 1 T of oil for browning and it worked fine.

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nickieonanickel

Reviewed: Jan. 10, 2012

This was my first time making OR eating rabbit...ever! It was delicious! I did stray from this recipe though. I found 3 different recipes that I liked components of, so I used a bit of each. Here is my recipe - using a dutch oven for everything. * Soak dried Porcini mushrooms in 2 cups of water for 30-60 mins. Then drain water through a coffee filter, but save the water!* 1. Brown rabbit in olive oil on each side. Then remove from pan and set aside. Make sure the oil covers bottom of the pan...about 1/4 cup. 2. In remaining olive oil, cook onions and fresh pressed garlic. 3. Add 1/2 cup white cooking white and 1 Tbsp balsamic vinegar to pan. Bring to boil. 4. Next, add 2 cups chicken broth, 2 cups mushroom water, rosemary and thyme. 5. Add rabbit back into pan, cover and cook at 350 for 1 hr to 1 1/2 hrs. Your rabbit is done when you can stick a fork in it and it feels tender. I served my rabbit with mashed white sweet potatoes and oven roasted asparagus with toasted almonds. Delish!

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ajfuller16

Reviewed: Dec. 15, 2011

I thought it was excellent but we didn't get to try the gravy because I messed it up and it got lumpy. However the rabbit was excellent and I can't wait to make it again!

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Angel

Cooking Level: Beginning

Reviewed: Aug. 15, 2011

Rabbit is not my favorite but this was a good simple way to prepare it. not too many ingredients

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Larryj

Reviewed: Mar. 6, 2011

I never had, much less made, rabbit before...what a suprise! I LOVED IT! This recipe is so easy and healthy, big hit with everyone at the table. Definitely calls for an Encore! *Tips* - Next time i'm going to reduce the amount of lemon to 2 Tablespoons, to cut the sweetness. We had this with mashed potatoes but it would go better with a twice-baked potato or loaded mashed, since the sauce was better paired with the rabbit and not over potatoes like we tried.

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Meg&Crest

Reviewed: May 6, 2010

Thank you for this recipe. My husband loves rabbit and he absolutely loved it. For me it was a blessing to find some way to cook it that was easy, not complicated and delicious. I am certain I will be cooking this again. Thanks again

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Joni K

Reviewed: Feb. 6, 2010

Good recipe. I have never made rabbit before. This recipe is very easy. The rabbit meat was tender. I'd make this again.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

Reviewed: Sep. 2, 2009

My son shot a rabbit in our back yard, skinned and cleaned it. The least I could do was cook it! This recipe has a wonderful aroma, delicious! I only subbed balsamic vinegar for the lemon juice. But the dang rabbit never became tender, after 2 hours of moist cooking. Great recipe, though. Thanks!

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