It’s here— The beginning of the Fall season. Many people use this time to enjoy new culinary experiences and indulge in warm, home-cooked meals that bring their families and friends together. In a hunting home, it is no different— the joy of the hunt for the game and for the best recipes exist amongst the community. So, what are the best recipes? Let’s start the season right with the top rabbit recipe to try: pot-roasted rabbit.
Pot-roast is something that many people find delicious and hearty. Usually prepared with beef, the recipe takes a wild new take when prepared with rabbit, bacon, mushrooms, onions, green bell peppers, garlic, and chicken broth. Is your mouth watering yet?
To prepare accurately you will also need Worcestershire sauce, dry mustard, red pepper, black pepper, and flour.
- 5 slices of bacon
- 1 ½ pound rabbit meat, cut up
- 1 cup flour
- 4 oz fresh mushrooms, sliced
- 1 small onion, chopped
- ¼ cup green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- ½ tsp dry mustard
- ground red pepper
- ground black pepper
First, cook your bacon until it is crisp on a skillet. Save the drippings in the pan and remove the cooked bacon and set it aside on a paper towel.
Next, prep your rabbit meat—rub the rabbit meat with the red and black pepper and coat with flour.
Then brown the seasoned rabbit meat using the leftover bacon drippings left in the skillet over medium heat.
Save about four tablespoons worth of the drippings and remove the meat and set aside.
Stir in the skillet your mushrooms, onions, green peppers, and garlic to the drippings left and cook until tender. Stir in the chicken broth, Worcestershire sauce and the dry mustard into the vegetables and set in the removed rabbit meat back into the mixture.
Bring the entirety to a boil and let it simmer for 50 minutes or until the rabbit meat is tender. Lastly, plate your rabbit and vegetable mixture and garnish with the crumbled bacon. Enjoy!
Hunter's Tip: If you're freezing your rabbits before cooking them, be sure to vacuum seal them so they don't get freezer burnt & compromise the quality of the meat. You can read about The Upland Hunter's favorite vacuum sealers here.