Rabbit in Spiced Marinade and Cream

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READY IN: 45mins
Recipe by Chef Jeff Garland

Found this recipe on another site posted by Mary Caladine. I just recently got a chance to try it and glad I did. The marinating really does sink in to the rabbit and makes it tasty, juicy and tender. I followed the recipe exactly and achieved wonderful results.

Ingredients Nutrition


  1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
  2. Remove meat; strain and reserve marinade.
  3. Dry meat well; coat lightly with flour.
  4. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
  5. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
  6. Remove meat to a warm platter.
  7. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.

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