Ingredients
1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces1/4 cup olive oil1 large onion, halved and thinly sliced4 garlic cloves, minced2 cups chicken broth1-1/2 teaspoons dried thyme1/4 teaspoon pepper1 bay leaf1/4 cup all-purpose flour1/4 cup lemon juice5 tablespoons cold water
Preparation
In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf.
Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°.
Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.
