Reviewed: Nov. 8, 2009

Awesome!!!!

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Belgusa

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Absolutely delicious! This was my first time preparing rabbit, and this easy recipe turned out great. I would definitely make this again.

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Ashley

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Reviewed: Aug. 28, 2009

I omit the wine and substitute chicken stock, still delish!

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KateH

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Reviewed: Jul. 19, 2009

This is a wonderful recipie. I have used seedless raspberry jam when I don't have currant and its just as good. Delicious!

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Marnie

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Reviewed: Jul. 9, 2009

Before I cooked this recipe I read the reviews. It had 22 reviews, all were 5 stars. Now it has 23. I made it exactly according to the recipe with the exception that after browning the rabbit and cooking the shallots and garlic I put it all in a slow cooker for 5 hrs on low. It was delicious and fall off the bone tender. If I had only one chance to impress someone with my cooking, I'd cook this and not worry about it. And I agree totally with AndiSue, the gravy is out of this world. So, take a bow CHERYLG, you're getting a standing ovation here.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Jun. 25, 2009

The gravy alone makes this recipe worth the effort. My kids (who are very picky) raved about this dish. I used beef broth instead of wine (because I generally don't like the flavor wine adds to dishes). I also substituted red onion and mango-raspberry jam for the shallots and jelly. Even with the alterations, this was DELICIOUS! This is my favorite recipe I've gotten off of allrecipes.com thus far. Thank you so much for sharing!! Even with the alterations, this was WONDERFUL.

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AndiSue

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 24, 2009

My first time cooking rabbit. It was perfect. We served it with a side of potatoes, crusty French baguette to sop up the gravy, and a simple spring greens salad. It brought me back to when I first had rabbit in the South of France. I did add a few mushrooms about an hour in to cooking as the previous women did, because I had some laying around, and it was very good, although I'm sure it would've been great without them too.

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 12, 2009

This was fantastic! I made it for Easter dinner and my family was very pleased. I didn't have enough "cooking juices" to make the gravy, which was unfortunate. I'm not quite sure why, but regardless... Thank you for a fabulous recipe!

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sirmz

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Reviewed: Jan. 3, 2009

Used wild rabbit- it was so tender. I cooked it on low for 3 hours. I didn't have red wine so used 1/4 cup aged balsamic vinegar and 1/4 cup water. Can't wait to use red wine next time!

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MaureenB

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Reviewed: Dec. 31, 2008

Will make this again. I added carrots the last half hour. Wonderful!

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Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

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Reviewed: Dec. 16, 2008

Absolutely delicious. I didn't have bacon and used pancetta instead. I followed the recipe directions for preparing the rabbit separately from the shallots, red wine, bouillon and herbs. I then combined it all in a crockpot along with some sliced carrots and quartered mushrooms. I also added more peppercorns than called for in the recipe. The rabbit turned out moist and tender. This is the 2nd time I've made this recipe. The first time I followed the directions and stewed it on the stovetop for 1 1/2 hrs. The crockpot method works just as well. About 1/2 hr before serving, I took out the rabbit and kept it warm in the oven. Then I followed the directions to make the gravy and turned the crockpot on high. Gravy turned out great. Served the rabbit with white rice and sliced French bread.

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CHEF_AN

Cooking Level: Intermediate

Living In: Munich, Bayern, Germany

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Reviewed: Nov. 14, 2008

Used a 4.5 lbs D'Artagnan rabbit. Used a pressure cooker for 40 Minutes, after pressure was reached. Used extra 1 cup of red wine in cooker. Use canola instead of bacon next time. Added mushrooms. Came out great.

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Jake

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

A dish fit for a KING! The gravy is to die for. I didn't have currant jelly, so I used grape instead. Also used fresh mushrooms as recommended by another user. Can't wait to try it again with the currant jelly.

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DIZRICH

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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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