Archive for January 2015

Sherry-Baked Rabbit


1-3 lb rabbit
Seasoned flour
¼ cup bacon drippings (or butter)
1 cup ketchup
½ cup sherry
½ cup water
2 Tbsp lemon juice
1 medium onion, minced
1 Tbsp Worcestershire sauce
2 Tbsp melted butter
1 Tbsp brown sugar


Cut rabbit into serving pieces and coat with seasoned flour. Heat oven to 325°F. Meanwhile, cook rabbit until evenly brown in hot bacon drippings in large skillet. Remove 2 quart casserole dish. Combine remaining ingredients in saucepan; bring to boil, and pour over rabbit. Bake covered 1 hour, or until tender. Serves 3 to 4.

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