Schumacher’s Forester’s Baked Rabbit

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


1 rabbit (3-3 1/2 pounds)
3/4 cup seasoned flour (see recipe)
1/2 cup vegetable oil
1 cup chicken stock (see recipe)
1 bay leaf
1 1/2 cups heavy cream
2 cups medium cream sauce (see recipe)
2 medium-sized potatoes
4 carrots cut in half four-inches long
1 1/2 cups onions, sliced 1/2 inch
1 1/2 cups fresh mushrooms, quartered
3 tbsp. cream sherry
3 tbsp. white wine

Serves: 4

Clean rabbit and cut in quarters. Dredge in seasoned flour. Heat oil and brown rabbit. Place game in a large casserole. Add chicken stock, bay leaves, cream and cream sauce. Cover tightly and bake for two hours at 350 degrees.

Peel and cut potatoes in half. Peel and cut carrots into four-inch long pieces. Cut onions into 1/2 inch slices. Wash and quarter mushrooms.

Add vegetables, sherry and wine to rabbit and bake until carrots and potatoes are tender. Remove bay leaves and serve.

HINT: This recipe also goes well with pheasant, grouse, partridge or chicken. The recipe takes some work but it is well worth it! If you wish, you may use 4 cans Cream of Mushroom soup instead of cream sauce.


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