Ingredients
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¼ cup (60 ml) Coconut Oil
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1 (2- to 3-pound (1¼ kg) Rabbit
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2 cups (200 g) Onion
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4 cloves Garlic
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¼ teaspoon Black Pepper
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2 cups (500 ml) Chicken broth
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2 teaspoons Thyme
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1 Bay Leaf
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1 tablespoon Coconut Flour
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1 tablespoon Lemon Juice
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¼ cup (60 ml) cold Water
Directions
Steps
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1
Done
|
Heat oil in large skillet. Place rabbit in skillet and brown on all sides. |
|
2
Done
|
Remove rabbit and set aside on plate. Sauté onion and add in garlic until tender. |
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3
Done
|
Add pepper, stock, thyme, and bay leaf. Place rabbit back in pan and bring liquid to boil. |
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4
Done
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Reduce heat and simmer covered for 35–45 minutes. |
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5
Done
|
Remove rabbit, onions, and garlic to serving platter. |
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6
Done
|
Mix coconut flour, lemon juice, and cold water until smooth. Stir in to pan sauce. |
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7
Done
|
Bring to boil. Simmer for 3–5 minutes stirring frequently. |
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8
Done
|
Once thickened, pour over rabbit and serve. |
