Reviewed: Apr. 12, 2013

I made this for a group of hunters yesterday, 1 of them being a person that has been all over the world. He said it is the best he's ever had. Another manages a resort with a chef that was trained in Paris, Switzerland and the USA, he too told me it was a fantastic dish. The third man said he has never had a wild game dish so good, he asked me to make it the next time he schedules a hunt. I used a middle line merlot instead of a dry red. Thank You!

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Reviewer:

yellowdog

Reviewed: Jan. 24, 2013

Easy to prepare, excellent outcome. Think I might add some mushrooms toward the end of the cook time. Not alot of liquid at the end for gravy add some 2%milk to thin things out should have added more or used some thing else to increase liquid.

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Reviewer:

NREM

Cooking Level: Intermediate

Home Town: Sobieski, Wisconsin, USA

Reviewed: Nov. 8, 2012

Turned out as good as I could have imagined, I am impressed with how tender it is. The gravy is full of depth and flavor. Definitely do not omit the red wine as the flavor is great with the gaminess of the rabbit. Thanks for a perfect recipe to use for cooking rabbit!! p.s. I am not the most experienced chef and I think the recipe is simple enough with a little patience and time...and the boyfriend for once assisted in the cooking process!!

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Reviewer:

lil'd

Reviewed: Sep. 30, 2012

Very good, introduced my kids to rabbit and they loved it. Followed recipe closely and was not disappointed. Will do this again

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Reviewer:

deweyhaze

Reviewed: Jul. 26, 2012

I too dislike the color wine adds, so I went with 2 cups of beef stock and 1&1/2 cup water then added potatoes and carrots. I love this recipe, its very smart and delicious!

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Reviewer:

Nasev

Reviewed: May 6, 2012

Absolutely brilliant! My husband loves it. It does start out like most of his cooking...Fry a half pound of bacon, reserve meat and use grease. I used this recipe in a rabbit cook off for ST JUDE'S this past Easter weekend and came in third. Not bad for a German dish in the middle of Cajun Country. Thank you so much for sharing it with us.

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