Rabbit with Brown Gravy and Mushrooms


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Rabbit with Brown Gravy and Mushrooms

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 55 mins
  • Ready In: 2 hrs 30 mins

A tasty recipe for rabbit, chicken, or pheasant.



  1. Put rabbits in roasting pan with next seven ingredients. Cover with water and put the lid on pan. Cook until meat falls of the bone (approximately 45 min. on 350 degrees). Pick meat off bone. Strain broth from roasting pan. Saute 3 cups of sliced mushrooms, make enough brown gravy to cover rabbit and mushrooms. Add one cup of broth to brown gravy and thicken. Serve over egg noodles or rice. Extra Info: Rabbit can be cooked ahead of time, picked from bone, vacuum packed and frozen for convienence. Extra broth can be frozen and used later for soup.


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