Pheasant For Dinner > Consumer > Recipes > Other Game Meat > Rabbit > Braised Rabbit

Oven-Braised Rabbit with Gravy

1/2 cup all-purpose flour
1 t salt
1/8 t pepper
1/8 t garlic powder
1 T butter or margarine
3 T vegetable oil
8 ounces fresh mushrooms, sliced
1 cup sliced carrot
1 cup sliced celery
1 medium onion, sliced
2 T snipped fresh parsley or 2 t dried parsley flakes
1/4 t dried thyme leaves
1 large bay leaf
1 cup rabbit stock or chicken broth
1 cup white wine
3 T milk


  1. Heat over to 350 degrees F.
  2. In a large plastic food storage bag, combine flour, salt, pepper, and garlic powder. Shake to mix. Add rabbit pieces and shake to coat. Keep extra flour mixture.
  3. In Dutch oven, melt butter in oil over medium-high heat. Add coated rabbit pieces; brown well on all sides. Remove from heat.
  4. Add remaining ingredients except milk and reserved flour mixture. Cover; bake until rabbit pieces are tender, about 1-1/2 hours.
  5. With slotted spoon, transfer rabbit pieces and vegetables to heated serving plate. Set aside and keep warm
  6. Discard bay leaf.
  7. In small bowl, blend 2 to 3 tablespoons of flour mixture into milk to form a thin paste. Blend a small amount of the milk mixture into cooking liquid. Cook over medium heat, stirring constantly, until thickened and bubbly.
  8. Add additional mixture if thicker gravy is desired. Serve gravy with rabbit and vegetables.