Reviewed: Jun. 17, 2008

Omigosh!!! Five stars aren't enough! I used a young cottontail to make it and hubby and I devoured as much as we could. I used Holly's suggestion of adding mushrooms and made some chunky mashed potatoes and rosemary glazed baby carrots. Using shallow bowls, I put a mound of the potatoes in the center and covered it with the gravy. The carrots were served on the side in small bowls. Absolutely stupendous! Note: the recipe called for adding thyme twice...I added it once with the rosemary. First class, CHERLYLG!!!

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Emily Tisdale

	Cooking Level: Expert
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Reviewed: Feb. 12, 2008

This was the best rabbit I have ever eaten! I used a wild cottontail rabbit and it turned out so flavorful, moist and tender. I didn't have the boullion granules so I just substituted the water with chicken broth. I also didn't have currant jelly so I used black raspberry jelly. The gravy is SO good. I'll definitely be using this recipe again.

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DIANE H.


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Reviewed: Dec. 6, 2007

This was an excellent recipe, my first rabbit experience. I followed the recipe until right after cooking the garlic & shallot, at which time I added everything to the crockpot, set it on low, and cooked it for 9 hours. Then I made the gravy as directed and served with oven-roasted potatoes & carrots. We used wild snowshoe hare in the recipe and it turned out melt-in-your-mouth tender. My husband couldn't stop raving about how tender it was. My 4-year old had seconds.

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Tara

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA
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Reviewed: Dec. 3, 2007

Used snowshoe hare with excellent results.

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Lizzyhl

	Cooking Level: Intermediate Home Town: Eagle River, Alaska, USA
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Reviewed: Nov. 16, 2007

Oh My Goodness! This was awesome! I've never made rabbit before & my local meat market had them in as a specialty . This was gourmet! *I would recommend going with a good low sodium bacon, and low sodium boullian b/c it seemed a bit on the salty side*. I'd also add fresh mushrooms the last hour. I served it w/ mashed red-skins and baby glazed carrots (seriously!) The wine I used was Penfolds Shiraz Cabernet. Not only was it perfect for the dish, but a great wine to serve with the meal. Smooth, delicate, perfect!

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Kelly Savard

	Cooking Level: Expert Home Town: Saginaw, Michigan, USA
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Reviewed: Jul. 14, 2007

Wonderful, top-notch recipe!!! Sauce is sooooo tasty in this recipe and would be good over most other white meats as well!!!

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funkysoul777


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Reviewed: Jun. 22, 2007

All I can say is WOW! Amazing! Mmmmm! I just made it. It was my BF's first time having rabbit... we ordered 3 more :D

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keda


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Reviewed: Apr. 12, 2007

This recipe was a hit! The rabbit came out moist and full of flavor, which left the guests fighting over the last bits. I splurged for some high quality, fresh bacon, which I think added a lot to the dish.

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iloveonions

	Cooking Level: Intermediate
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Reviewed: Feb. 28, 2007

Spectacular! This is a forgiving recipe. I didn't have shallots or currant jelly so I used 1/3 cup diced onion and some red raspberry jam instead. It was still absolutely wondeful. We like to have an elegant meal at home on New Year's, with all the kids here. We will definitely use this recipe this year. We raise our own meat rabbits and I used one we'd butchered too late yet it came out totally tender. I think this would be a good recipe for wild rabbit as well, because toughness will not be an issue with this recipe.

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LTWARD


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Reviewed: Jan. 28, 2007

Wonderful recipe, I strained the juice before making the gravy, it seemed to be too chunky to thicken. Gravy, to me, always is better smooth. Thank you!

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JERMAC19


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Reviewed: Nov. 24, 2006

To die for! This is the perfect fall stew. And the gravy... Oh my!

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SunFlower

	Cooking Level: Intermediate Home Town: Charleroi, Hainaut, Belgium Living In: Jette, Brussels, Belgium
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Reviewed: Oct. 10, 2006

Rich and delicious. A great fall treat. This was the first time I prepared rabbit and it turned out well. The meat was tender and not the least bit gamey. It tasted a lot like chicken.

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MEEMEEBULUGA

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Jan. 29, 2006

a very delicious recipe. this was my first time cooking or eating rabbit, and it certainly won't be my last.

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Cindy

	Cooking Level: Expert Home Town: Lewisporte, Newfoundland, Canada Living In: Stephenville, Newfoundland, Canada
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Reviewed: Jan. 24, 2005

My husband raved on this recipe!! It was simple to prepare but has a gourmet flair. The rabbit was tender and the gravy was the bomb! Thank-you Cheryl Gross. Note: I added a few sliced, fresh mushrooms to the gravy before thickening.

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Holly Chadwick

	Cooking Level: Expert Home Town: Centerburg, Ohio, USA
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