Braised Rabbit

The only time I remember ever having rabbit was at Kevin's aunts place. We didn't know it was rabbit until she told us. It tastes like chicken but less meat, leaner, and bonier. And I discovered they are pretty pricey. We got it on sale and it still cost us a good $18 for a whole headless rabbit. I have to mention that I have never owned a pet rabbit, if I had, I don't think i would be able to eat it. Same goes for cow, chicken, pigs...

Rabbit meat is actually not that hard to prepare. You just need to make peace with the fact that it used to be a cute and cuddly animal. I treated it like any other raw meat that passes through my kitchen.

1 (2 1/2 pound) dressed rabbit, cut up
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1 1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

1. In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 160 degrees F.
2. Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

This recipe is pretty good and I love that it was easy to prepare. Kevin grandmother in Toronto was impressed that I made rabbit. But really, it's so easy. I'm glad we tried this recipe, however, for the price and meat, I'd pick chicken any day.