Monterey Jack Rabbit

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 1 rabbit, cut into serving pieces with liver and heart reserved
  • ½ cup sauterne
  • tablespoons butter
  • 1 teaspoon finely chopped fresh rosemary
  • Dash of brandy
  • 4 tablespoons dark beer
  • 8 small shallots, chopped fine
  • 8 medium mushrooms, sliced thin
  • teaspoons salt
  • cup grated Monterey Jack cheese


Marinate the rabbit pieces at least 4 hours in the sauterne. When ready to cook, presoak the pot, top and bottom, in water for 15 minutes.

Mince rabbit liver and heart, and saute in ½ tablespoon of the butter, rosemary and dash of brandy. Set aside.

In a separate saucepan, saute the rabbit in the remaining 2 tablespoons of butter until lightly browned, add the dark beer and simmer for 5 minutes.

Pour the rabbit, including the liver and heart, and the sauces into the pot.

Add the chopped shallots, sliced mushrooms, salt and grated cheese.

Place the covered pot in a cold oven.

Set temperature at 480 degrees.

Cook 50 minutes, or until tender.

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