• 2 (2 lb. each) ready-to-cook wild rabbits or 1 (4-5 lb.) domestic rabbit
  • All-purpose flour
  • 1/4 cup salad oil
  • 2 tbsp. butter or margarine
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup milk
  • 1 cup sour cream


About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned. In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.



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