  Braised Rabbit1 dressed rabbit (about 2-1/2 pounds),cut into serving-size pieces 1/4 cup olive oil 1 large onion, halved and thinly sliced 4 garlic cloves, minced 2 cups chicken broth 1-1/2 teaspoons dried thyme 1/4 tsp pepper 1 bay leaf 1/4 cup all-purpose flour 1/4 cup lemon juice 5 Tbl cold water In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion and garlic until tender. Stir in the broth, thyme, pepper and bay leaf. Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a meat thermometer reads 1600. Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir. |