illed with oil, lay you rabbit chunks in and cook for
owl stir together all the bbq sauce ingredients.
Reserve 1
owl.
Remove head from rabbit and cut the rest into
Pat rabbit dry and sprinkle with 1/
nd pepper over the rabbit pieces.
Brown rabbit pieces on all
To roast the rabbit: Place the rabbit in a large roasting pan
br>When foam subsides, saute rabbit, in 2 batches if necessary
hours.
Season the rabbit to taste. Heat the butter
Season the rabbit legs. Heat the oil in a heavy-bottomed pot or dutch oven and add the rabbit. Sear, turning, for 3-4 mins. Add the onion and mix well. Add the stock, vinegar, apple butter and pumpkin pie spice then cover and simmer for 1 hour 30-45 mins.
Remove the rabbit from the pan and keep warm. Bring the sauce to a boil. Add the gravy and sugar and season. Simmer, stirring, for 2-3 mins. Serve the rabbit legs with the gravy, some potato dumplings and red cabbage.
he cooking oil.
Rinse rabbit pieces and drain.
Dredge
n another bowl, combine the rabbit, olive oil, thyme, bay
ub posted in my other recipes).
Set grill rack to
If rabbit is not already prepared,
eat. Coat each piece of rabbit with the seasoned flour mixture
Trim the rabbit pieces of any fat, rinse
Cut up the rabbit into pieces (hind legs,
n a large pan. Add rabbit; cook for 8-10 mins
Preheat the oven to 325\u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.
igh heat. Season rabbit. Working in batches, sear rabbit pieces for 2
Dredge the rabbit pieces in the flour. Heat