Rating: 3.25 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I tried this recipe and it was superb!

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Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
1 day
total:
1 day
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rabbit in a glass bowl or baking dish. Cover with water, vinegar and onions, and season with salt, pepper, tarragon and cloves. Let stand for 24 hours or at least overnight.

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  • Melt butter in a heavy saucepan over medium-high heat. Add rabbit pieces and brown them on all sides. Reduce heat to medium and pour in enough of the marinade to cover the bottom of the pan. Add more marinade as needed. Cover pan and simmer for 20 to 25 minutes, or until meat is tender and the juices run clear.

  • Remove meat to a deep platter, and stir the sour cream into the juices in the pan. Cook over high heat, stirring constantly until gravy is thick and smooth. Pour over meat and serve immediately.

Nutrition Facts

433 calories; protein 49.9g; carbohydrates 10.9g; fat 20.1g; cholesterol 207.4mg; sodium 318.2mg. Full Nutrition
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Reviews (3)

Most helpful critical review

Rating: 3 stars
02/24/2006
I made this with a snowshoe hare... it wasn't bad... it was certainly edible... but there was nothing SPECIAL about it. in fact I think it was on a par with rabbit that's just slow-roasted with no spicing preparation. I found it rather bland. Don't think I'll make it again. Read More
(32)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/23/2006
I made this with a snowshoe hare... it wasn't bad... it was certainly edible... but there was nothing SPECIAL about it. in fact I think it was on a par with rabbit that's just slow-roasted with no spicing preparation. I found it rather bland. Don't think I'll make it again. Read More
(32)
Rating: 2 stars
04/02/2012
Pleasant. I like rabbit and have some very good recipes but I didn't feel that this was worth a place. Read More
(1)
Rating: 4 stars
09/06/2021
There's no information on what to do with the onions, and three sliced onions is a LOT of onions. I chose to put the rabbit pieces to drain while I pan-fried the onions until soft (not browned), then removed them from the pan and melted the butter. The cooking time is wildly optimistic. It took 15 minutes just to brown the first side of the rabbit pieces, in part because the marinade clinging to the pieces takes time to boil off so they can brown, even though I drained them for 15-20 minutes. The second side went faster, browning in about 5 minutes. 25 minutes of braising brought clear juices, though we might debate how tender the meat was. I found it hard to cut off the bone, but not excessively chewy. It took another 7 minutes to reduce the sour-cream gravy. So, my cooking time was 52 minutes, plus 15 for cooking the onions. I did find the gravy flavorful and the onions went well with the dish. I liked this better than the previous rabbit recipe I tried. Read More
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