Reviewed: Jan. 7, 2010

This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour, I thickened it with 2 teaspoons corn starch mixed with 2 tablespoons water. Other than that I followed the recipe as written. Thank you Joely!

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15 users found this review helpful

Reviewer:

sMOEkin

Cooking Level: Beginning

Living In: Findlay, Ohio, USA

Reviewed: Jul. 20, 2010

been making this dish for years. turns out great everytime. only change i do is i dont use any stock, and i usually add 3 pieces of lemon peel

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8 users found this review helpful

Reviewer:

kelly

Cooking Level: Intermediate

Reviewed: Oct. 25, 2010

This is an easy and good recipe for rabbit. My rabbits are usually around 5lbs dressed and I would recommend tripling the vegetables, and doubling all other ingredients when you have a larger rabbit.

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4 users found this review helpful

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Anthony

Reviewed: Jul. 18, 2011

so good replace oil with olive oil makes it so rich

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2 users found this review helpful

Reviewer:

wac74

Cooking Level: Intermediate

Living In: Glenside, Pennsylvania, USA

Reviewed: Sep. 5, 2011

The recipe is very similar to my grandmothe'rs (minus the fresh rabbit taken from the villa's rooftop cages). This brought back a lot of memories. Unfortunately, I seemed to have bought a tough rabbit that came out a little dry. Otherwise it was as good as I remembered from childhood. Next time will let it cook in wine a little longer before adding starches.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

Very nice recipe, which I suspect would work just as well with any kind of meat.. We happened to have a rabbit -- a Snowshoe Hare my son got while bird hunting birds. Didn't use a bay leaf because I didn't have any, and used eight carrots instead of two, and also used one of those little cups of bouillon instead of a cube. Otherwise I followed the recipe. Sea salt and good cracked black peppercorns probably helped, too. It was delicious, and dipping some locally made bread in the broth was very tasty. It's kind of labor intensive but worth the effort; I'd give it five stars.

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Reviewer:

RecipeCook

Reviewed: Nov. 28, 2010

Good. Was the first time preparing rabbit for me. Didn't have a dutch oven big enough, so I browned the pieces in a skillet and put them in a roaster. After browning the meat, I poured the red wine in the pan to get all of the brown bits off then added that to the roaster along with all of the other ingredients (plus a little water). Roasted it for an hour and it came out great.

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2 users found this review helpful