Braised Rabbit with Mushrooms and Bacon

Serves: 2
Total Calories: 408
Prep time:
Cook time:
Total time:


8 slices bacon, cut up
1/3 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 wild rabbit, cut up (home grown will do)
2 tablespoons butter
1 cup red wine
1 medium onion, diced
1/4 cup brandy
1/4 cup applesauce
1 tablespoon red wine vinegar
1 tablespoon Dijon style mustard
2 cloves garlic, minced
1 1/2 cups fresh mushrooms, sliced
salt to taste
fresh ground black pepper to taste


In a 12” or 14” Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove from heat and remove bacon with a slotted spoon; set aside. Reserve 2 Tbs. bacon fat in Dutch oven.

In a large ziplock bag, combine flour, salt, and pepper; shake to mix. Add rabbit pieces to flour and shake to coat. Melt butter in reserved bacon fat over medium heat. Add rabbit to butter and fat, brown on all sides over medium high heat. Remove rabbit with a slotted spoon.

Add to the Dutch oven, wine, onion, brandy, apple sauce, vinegar, mustard, and garlic. Stir well. Return rabbit to Dutch oven and heat to boiling. Reduce heat; cover and simmer for 45 minutes, turning rabbit pieces occasionally. Add bacon, and mushrooms. Re-cover. Simmer 10 to 20 minutes longer or until rabbit is tender. Salt and pepper to taste.

Serves 2 to 3

Nutritional Facts:

Serves: 2
Total Calories: 408
Calories from Fat: 220

This Braised Rabbit with Mushrooms and Bacon recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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