Ready in 180 minutes, active time 40 minutes
Serves 6
Adapted from 1975 version of The Joy of Cooking
Sometimes you want rabbit and sometimes you want pork sausage. What if you want both? Try this delicious casserole. It includes a pan gravy, which is something we don’t see very often anymore but is worth making!
Ingredients
1 rabbit
1 lb pork sausage links
1 cup beer
1/2 cup cider vinegar
1 cup stock or broth
1/2 cup rice
1 teaspoon caraway seeds
1 teaspoon grated lemon peel
1 teaspoon brown sugar
2 tablespoons flour
Fresh or dried parsley to taste
Salt + black pepper to taste
Preparation
- Place all ingredients besides flour and parsley in large skillet and bring to a boil
- Reduce heat; cover
- Simmer gently for 2 hours
- Remove meat and rice from skillet and place in serving dish, keeping warm. Consider cutting sausage links into smaller pieces
- Remove all liquid from skillet, separate fat, and return fat to pan
- Whisk in 2 tablespoons flour and cook for 2 minutes over medium-low heat. Stir with whisk until mixture has thickened, approximately 3 minutes
- Slowly add defatted liquid back to skillet, stirring and scraping the pan to deglaze. If necessary, add beer to make 1 cup total gravy volume
- Season gravy with salt, pepper, and parsley
- Pour gravy over meat and rice in serving dish or serve on the side, as desired
Literally the only time I've ever seen a rabbit sleep. Did you know rabbits don't sleep? I swear this rabbit isn't dead.
Tips
If you have one, this is a great time to use your fat separator! If you don’t have a fat separator, try a wide cup, a soup spoon, and some patience.
Last Modified: 2025-08-30