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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Reviewer:

Rena

Reviewed: Apr. 8, 2012

This was fabulous! I left out the currant jelly, but added a few baby carrots for the sweetness.

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Reviewer:

PlantLady

Reviewed: Apr. 8, 2012

holy cow!!! this is good!!! It doesn't take that long to prep!!

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Reviewer:

grandmama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oxnard, California, USA

Reviewed: Mar. 13, 2012

Truely a remarkable dish. I let the rabbit stew for two hours. Used a Cote de Rhone red wine. I replaced the current jelly with Fig jam. Increadible.

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Reviewer:

bator

Reviewed: Jan. 28, 2012

Have made it 2-3 times and it's to die for.

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Reviewer:

ivantpdc

Reviewed: Jan. 10, 2012

Hubby wanted me to make this agaiin for our son to try. They go rabbit hunting together and he never eats any. I did add some mushrooms. I think you've got a winner. Thanks for the recipe:)

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Reviewer:

shanz1

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Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Nov. 21, 2011

This was a great recipe for my sons' snowshoe hares he got over the weekend. We added carrots and mushrooms for an even "meatier" stew. I didn't have shallots on hand but used leeks instead. We cooked up some egg noodles to serve the rabbit stew on top. It was delicious!

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Reviewer:

aklibals

Reviewed: Sep. 20, 2011

First time I have prepared rabbit I did make a few changes but, other then that I followed the recipe to the tee. Did not have shallots so used onion, did not have chicken bouillon so used beef granuals, did not have currant jelly so used grape. Used corn starch instead of flour to thicken the gravy. Since I made changes I rated this a 4 but, should be a 5 because it turned out wonderful!! The gravy is something to die for and I put some aside to use on other recipes. Will be making this again!!

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Reviewer:

kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

Reviewed: Feb. 16, 2011

Absolutely delicious! My teenage son made us all stop talking so that he could fully enjoy the meal! I added a cup of chopped crimini mushrooms with the shallots, more water as the sauce thickened and then at the end another splash of wine. I will add more pepper next time. The gravy really makes this dish and it is well worth the time.

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Reviewer:

Karin

Reviewed: Dec. 29, 2010

This is fabulous! Takes a little time, but well worth it. Only thing I would do next time, is double the ingredients to make the sauce (wine, jelly, etc.). We didn't have enough to make the gravy after it simmered. Thanks for a great recipe!

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