News & Recipes
German Rabbit with Capers
August 5, 2017
(Allow 3 hours for cooking time)
1 rabbit, cut into serving pieces
Salt
2 tablespoons butter
2 tablespoons flour
1 to 2 cups chicken stock
1 onion, sliced
2 to 3 bay leaves
1/4 cup lemon juice
2 tablespoons capers
1/2 cup sour cream
White wine to taste, at least 2 tablespoons
Black pepper
Parsley for garnish
Brown rabbit pieces on both sides in cast iron skillet. You may need to do this in batches. Don’t crowd. Remove the rabbit pieces once they're browned and put into a medium pot.
Add more oil to pan if needed and sautee sliced onion until the edges just begin to brown (about 6 minutes). Sprinkle with flour and stir well. Cook, stirring often, until the flour turns golden (about 5 minutes).
Return the rabbit to the pot (or you may use crock pot) and add chicken stock. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Add the bay leaves and lemon juice and bring to a simmer. Cover and cook gently until the meat wants to fall off the bone, (about an hour or 2 – or longer if you use a crock pot.)
Optional – cool and de-bone before adding back to the sauce)
Just before serving add the sour cream, capers and as much white wine as you want -- you want the sauce to be a bit zingy. Stir in black pepper and garnish with parsley.
Serve over rice.
