Dutch Oven Rabbit

By North Star



Ingredients.

1/2 lb. smoked sliced bacon; cut into 1" pieces
1tsp. dry rosemary; crumbled
1(3 lb.) rabbit; cut into pieces
1/2cup all-purpose flour
1tsp. seasoned salt
1tsp. coarse ground black pepper
1cup sour cream
4cloves garlic; minced
1yellow onion; chopped fine
1 1/2cup sliced fresh mushrooms
3/4cup beef stock
2Tbs. balsamic vinegar.


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.

Serves: 6