I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.
Smothered Rabbit with Wild Berry Wine Recipe
- 1 rabbit (about 3 pounds cut into pieces)
- 1 large onion (sliced)
- ¼ cup wild berry wine (or good quality red wine)
- 3 cups chicken broth
- 1 bay leaf
- Salt and pepper
- 2 tablespoons of cooking oil
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium-high heat on both sides.
- Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
- While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
- Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form the gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gravy consistency you want)