|Dutch Oven Recipes > Dutch Oven Rabbit|
|1/2||lb. smoked sliced bacon; cut into 1" pieces||4||cloves garlic; minced|
|1||tsp. dry rosemary; crumbled||1||yellow onion; chopped fine|
|1||(3 lb.) rabbit; cut into pieces||1 1/2||cup sliced fresh mushrooms|
|1/2||cup all-purpose flour||3/4||cup beef stock|
|1||tsp. seasoned salt||2||Tbs. balsamic vinegar|
|1||tsp. coarse ground black pepper||1||cup sour cream|
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add bacon to hot oven and fry until half cooked. Add rosemary.
In a large bowl combine flour, seasoned salt and black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to Dutch oven. Fry rabbit pieces with bacon until brown on all sides. Add garlic, onion and mushrooms and continue cooking until vegetables are soft and onions are translucent. Combine beef stock and vinegar; pour over all then cover oven. Replenish briquettes with 10-12 on bottom and 14-16 on the lid; bake for 1 hour. After an hour stir in sour cream then replenish briquettes with 8-10 on bottom and 12-14 on the lid and continue cooking an additional 45-60 minutes or until rabbit is tender.
Serve over steamed white rice or cooked fettucini noodles.
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