Braised Rabbit in Wine Sauce

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

With this serve buttered noodles, parsnip sticks cooked in a bit of butter and sugar, lettuce salad, cranberry pie, hot coffee


  • 2 rabbits, cut into pieces
  • Flour
  • Salt
  • Pepper
  • Butter


  • Roll rabbit pieces in flour. Season with salt and pepper. In a large skillet sauté rabbit pieces in 14″ butter until well browned.
  • Add remaining ingredients; cover and simmer over low heat until tender, about 1 hour. (Add more water to sauce if necessary.) Remove bay leaf before serving.