4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

The flavor of the sauce was fabulous. I was hesitant about the curry, but it was perfect. I just need to learn how to cook rabbit - it's always dry. Maybe I'm cooking it too long. This looked cooked at 40 minutes but I left it for 55. 1 cut-up fryer in 8x8 glass pan, poured the liquid over, turned the pieces every 15 minutes, covered with foil.

1 person found this helpful. Was it helpful to you? [Yes] [No]
sheepdoc December 22, 2012

Oh. my. goodness. I cannot say enough good things about this recipe! We started raising and butchering our own meat rabbits not too long ago, so I'm just starting to learn how to cook it. This will DEFINITELY be made and enjoyed again and again!! So simple and delicious. Even hubby, who generally doesn't care for sweet-with-meat, raved about it! Thanks for an awesome recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Swan Valley Tammi August 28, 2012

I made this for my husband and I. With prep time included, the meal was done in 1 hour. The only two things I did differently was I didn't have the curry seasoning so I substituted for a complete seasoning and I covered my pan with foil. I uncovered it for the last 10 min of my 45 min and it started to dry out. Next time I'll leave it covered. The glaze was extremely tasty and I used what was left over as dip!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Mommymade November 27, 2011
Honey Baked Rabbit or Chicken