Braised Rabbit
A hearty braised rabbit dish featuring tender meat coated in seasoned flour, browned and slow-cooked with carrots and onions for rich, comforting flavors perfect for special occasions.
Ingredients
Instructions
- Cut up the rabbit; remove excess fat, wash, and dry.
- Mix flour, salt, and pepper; roll the rabbit in the mixture to coat evenly.
- Brown the coated rabbit in Crisco in a skillet.
- Place the browned rabbit in a baking dish.
- Cover with water and scrapings from the browning pan; add sliced carrots and sliced onion.
- Bake at 400°F for 30 minutes, then reduce temperature to 375°F and continue baking for 1.5 hours or until the rabbit is tender.
Tips & Substitutions
For a richer flavor, consider adding herbs such as thyme or rosemary to the braising liquid. If you want to lighten the dish, you can substitute the rabbit with chicken. Make sure to let the rabbit rest after baking to retain its juices. Using a cast iron skillet for browning can help achieve a perfect crust and enhance the flavor significantly.
Serving Suggestions
Serve the braised rabbit with a side of creamy mashed potatoes or a fresh green salad to balance the richness of the dish. It pairs beautifully with roasted vegetables or crusty bread to soak up the flavorful sauce. For a complete meal, consider serving it alongside seasonal sides from American recipes.
Storage & Reheating
Leftover braised rabbit can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered dish in the oven at 325°F until warmed through, or gently reheat on the stovetop with a splash of water or broth to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Rabbit contains roughly 188 calories, with 20g protein, 24g carbohydrates, and 3g fat. It is an excellent source of vitamin C (365% of the Daily Value), dietary fiber (49% of the Daily Value), and protein (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1834mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of rabbit?
Yes, you can substitute rabbit with chicken or even a lean cut of pork. Adjust cooking times accordingly, as different meats will require varying lengths of baking to achieve tenderness.
What should I do if the rabbit is tough after baking?
If the rabbit turns out tough, it may need more cooking time. Cover it with foil and continue to bake at a lower temperature until tender. Adding more liquid can also help keep it moist during cooking.
How can I enhance the flavor of the braising liquid?
To enhance the braising liquid, consider adding a splash of white wine or a spoonful of Dijon mustard for a subtle tang. You can also incorporate garlic or additional vegetables like celery for depth of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).