Pot Roasted Rabbit
Ingredients
| 5 slices | bacon | |
| 1.5 pound | 680 g | rabbit, cut up |
| Š½Š° Š¾ŠŗŠ¾ | ground red pepper | |
| Š½Š° Š¾ŠŗŠ¾ | ground black pepper | |
| 1 cup | 240 ml | flour |
| 4 oz | 115 g | fresh mushrooms, sliced |
| 1 small | onion, chopped | |
| 0.25 cup | 60 ml | green bell pepper, chopped |
| 2 cloves | garlic, minced | |
| 1 cup | 240 ml | chicken broth |
| 1 tsp | 5 ml | worcestershire sauce |
| 0.5 tsp | 2.5 ml | dry mustard |
Instructions
- In a skillet cook the bacon until crisp, drain on a paper towel, reserving the drippings in the skillet. Crumble the cooked bacon and set aside.
- Season the rabbit with red and black pepper. Coat with flour. Now brown the rabbit in the bacon drippings in the skillet over medium heat, then remove the rabbit from the skillet.
- Reserve 4 tablespoons of drippings in the skillet. Add the mushrooms, onions, green pepper and garlic to the reserved drippings. Cook about 5 minutes or until tender, stirring occasionally.
- Stir the chicken broth, worcestershire sauce and dry mustard into the vegetables in the skillet. Now add the rabbit to the skillet. Bring the mixture to a boil. Cover and simmer about 55 minutes or until the rabbit is tender.
- Put the rabbit on a serving platter. Spoon the fat off the mixture in the skillet. Spoon the mixture over the rabbit. Sprinkle with the crumbled bacon.