Thanks for your feedback, Sylvia!

Thanks for your feedback and rating, Eliza! Happy Cooking!

Thanks so much for your feedback, Justin. Glad to hear you and your friends enjoyed this recipe!

Thanks a lot for your feedback, Carol!

Made this recipe today as we had two rabbits to use up. I used corn starch to thicken the sauce. I was surprised that 5 minutes cooked the rabbit pieces enough to easily debone it. Served over noodles. So glad I found this recipe..the flavor is amazing!! Will definitely make this again!!

Hi Lisa. Thanks for your feedback. I would say it depends on the size of the rabbit. 4 minutes worked great when I tested the recipe. Do you have instant pot? Was the pressure cooking mode on high setting?

Hi Franny. I would suggest following the recipe but use a Dutch oven or pot instead. Once you get to step 4, I would simmer it on low, covered until the rabbit is tender. Now, I have no idea how long, but the longer you simmer, the softer the meat.I would say that 30 minutes would be a minimum. Once the rabbit is ready, follow again the instructions (i.e. take out the rabbit, add half and half and thicken the sauce). Hope this helps!

Oooh, I think it would!

Hi Harold.Half and half is single cream (cooking cream with a lower fat content than whipping cream. Somewhere between 10-12 %. You can also use one with 18% fat content). Hope this helps!

That’s so good to hear, Karen. Thank you so much for your feedback!

Modifications: Rather than using the saute setting of the Instant Pot, I browned ingredients separately in a cast iron skillet and then added them to the pot in the order noted. Meat was pressure cooked for 5 minutes as there were two rabbits.

(I took a photo but don’t see a way to upload it.)

Wild rabbit isn’t as tender as domestic. It probably needs longer cooking.

Thank you for your feedback, Cynthia!

Thank You :-)

Hi Sue. Thanks for letting me know! I have already fixed the recipe – it’s 1/4 cup, but if you like, you can use up to 1/2 cup.