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Rabbit Stroganoff
Sent in by Tim Meyer.

~ 2 rabbits, cut into serving pieces
~ 6 slices bacon
~ 3/4 cup flour
~ 2 tsp dry mustard
~ 1 1/2 tsp thyme
~ 1/2 tsp black pepper
~ 1 tsp salt
~ 1 cup chicken broth
~ 3 tsp butter
~ 1 large onion, chopped
~ 1/4 lb sliced mushrooms
~ 2 1/2 cups sour cream
~ 1/4 cup cooking sherry
~ cooked buttered noodles or rice

Fry the bacon in a large skillet until just crisp. Remove, cool and crumble.

Mix the flour, mustard, thyme, pepper and salt together.

Roll the rabbit in the flour and brown in the bacon fat using all of the flour if possible.

When browned all over, add the broth. Bring to a boil, cover, reduce heat and simmer until tender, about 15 – 20 minutes.

While the rabbit is simmering, sauté the onion and mushrooms in the butter until soft. Set aside.

When rabbit is tender, remove from skillet.

Stir in the sour cream and onion mixture. Simmer for 5 minutes but do not let boil.

Stir in the sherry and bacon crumbles. Add the rabbit and simmer until the rabbit is heated through.

Serve over hot buttered noodles or rice.


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