Reviewed: Nov. 10, 2009

Delicious! I had to cook the rabbit 2 hrs because I doubled the recipie. I served the thickened pan juices over angel hair pasta as in a previous post. I did not notice the wine at all, hardly, and I hate wine. This is a new favorite for my rabbit dishes. I bet the prep would work great in a slow cooker.

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Denise T.

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Reviewed: Sep. 16, 2009

I used lamb instead of rabbit and used the liquids in the pan to make a sauce for angel hair pasta. For once I made a dinner that my husband loved! He's usually the cook of the house.

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lbligh

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Reviewed: Oct. 13, 2008

Excellent recipe! My husband loves it!

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neicie

Cooking Level: Expert

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Reviewed: Feb. 14, 2007

Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.

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Rebecca B.

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Reviewed: Oct. 4, 2005

To be honest, i have never tried rabbit before, so i was not sure what to expect. It was tough and chewy and realy hard to eat. The sauce was ok but i did not like the amount of wine in it. I might make this with chicken again with maybe just a touch of wine.

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star

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2004

My whole family loved this recipe, We're on the low carb diet so I had to omit the orange, but it was great even without it! The only things I did different were to use a sliced onion instead of the whole onions. I also browned the onion and the rabbit pieces in the bacon drippings. I thickened the sauce with low carb thickener. Next time I might add a tablespoon or so of low carb orange marmalade to get that orange flavor. Great recipe!

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