Rabbit Gravy over Wild Rice

By using a pressure cooker, rabbit and gravy can be made in about one hour.

This recipe is for all the gardeners who are wondering what to do to keep rabbits from destroying their gardens. I used a pressure cooker for the rabbit which is a fairly fast way to make really tender and juicy rabbit. While the rabbit is pressure cooking, make the wild rice and you have a delicious meal in short order.


1 rabbit dressed and quartered
I teaspoon poultry seasoning
1 teaspoon Paprika
1 onion quartered
1 cup of water
and ½ cup white wine.

1 can cream of mushroom soup
¼ to ½ cup flour
cold water
1 teaspoon salt
1/2 teaspoon black pepper

Sprinkle poultry seasoning and paprika on rabbit pieces. Place rabbit in pressure cooker along with water and wine and onion. Bring to pressure and cook for 15 minutes. (My cooker is calibrated for 15 psi of pressure). When the rabbit is done, depressurize the cooker and remove rabbit. Stir cream of mushroom soup, salt and pepper into liquid left in the cooker. Mix flour into cold water and add to mushroom soup mix. Stir until gravy thickens. The amount of flour used will depend on how much liquid is in the pressure cooker and how thick of gravy you prefer.
Use two forks to debone rabbit meat and return deboned meat to the gravy. Let simmer on low for a bit.

Wild Rice

1 carrot thinly sliced
2 stalks celery chopped
½ cup chopped mushrooms
1 cup chopped ramps (can substitute 1 medium onion and one clove diced garlic)
1 cup wild rice*
2 cups water

In a cast iron skillet heat 1/3 cup oil and sauté carrot, celery, mushrooms and ramps. Add wild rice and stir in for a couple of minutes. Then add water and cover and cook for 15 minutes. Turn off heat and let steam for 5 minutes. * If using commercially harvested and processed wild rice the cooking time will be about 30 to 45 minutes and you will need 2 ½ cups of water so the rice will need to be started before the rabbit and cooked separately from the vegetables

To serve, put wild rice on plate and add gravy over the top.

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