Rabbit Mushroom Stroganoff

Rabbit Mushroom Stroganoff 1

I love rabbit, and have been raising my own, for my own table, for years.

Rabbits are one of the most productive livestock animals there is, producing up to 6 times as much meat, on the same amount of feed and water, as a cow.

The meat has more (and more easily digestible) protein than chicken, contains the least amount of fat among all commonly eaten meats, is nearly cholesterol free, and the ratio of meat to bone is high…meaning there is more edible meat on a rabbit.

Rabbit has a mild flavor, comparable (but NOT the same as) chicken.

Plus, they’re quiet, and easy to raise (unlike goats…but let’s not open THAT can of worms…)

Here’s one of my favorite bunny recipes, that will make you turn your back on that tasteless store-bought yard-bird forever!

Rabbit Mushroom Stroganoff

1 whole rabbit (3-5lbs), dressed
3/4 cup flour, seasoned with garlic-salt and coarse black pepper
2 tablespoons olive oil
1 Tbs. butter
4 cups of chicken stock
1 medium onion, finely chopped
1 cup sour cream
1 lb white mushrooms, button or sliced
16 oz (uncooked) egg noodles.

Preheat oven to 350F

Rabbit Mushroom Stroganoff 2

Cut rabbit into pieces, salt lightly on both sides (I do forequarters, hindquarters, and saddle) and toss in seasoned flour.

Heat oil over medium-high heat in a large, deep casserole pan or dutch oven (something with a heavy lid). Add rabbit and fry until browned on both sides. Remove rabbit from pot.

Rabbit Mushroom Stroganoff 3

Rabbit Mushroom Stroganoff 3b

Saute your mushrooms over medium heat with a pinch of salt until well browned. Remove the mushrooms and set them aside.

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Add another tablespoon of butter, and saute onions until soft and just starting to brown.

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De-glaze the pot (leave the onions in) with 1 cup of the chicken stock, scraping up all the browned bits. Then add the rest of the stock, and the rabbit pieces.

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Bring to a simmer, cover, and roast in the oven, covered, for 4 hours.

Cook pasta according to package directions, until just al dente. Drain and set aside, reserving 1 cup of the pasta water.

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Remove the rabbit pieces to a platter and let it cool to touch, then strip all the skin and meat from the bones, in bite size pieces.

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Add the sour cream, pasta water, and mushrooms to the cooking liquid in the casserole, and bring to a simmer.

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Stir the noodles into the sauce, remove from heat, and let stand 10 minutes, stirring once or twice.

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Notes: You can substitute the pasta for white rice, wild rice, faro, and it’s great over hot buttermilk biscuits, as well.



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