Put rabbit into a deep bowl and
illed with oil, lay you rabbit chunks in and cook for
Cut rabbit into serving size pieces.
Cover with marinade containing the ingredients and marinate overnight at room temperature.
Save the marinade and brown the meat in a baking pan at 375\u00b0 for about 30 minutes.
arge enough to hold the rabbit.
Tie together the parsley
Season the marinated cut up rabbit with salt and pepper. Brown in cooking oil.
Remove the meat and set it aside.
Add the onion, celery, carrot and parsley; saute briefly.
Add flour, mustard, sugar and lemon juice to taste.
Add wine, some water, bay leaves and return the rabbit to the sauce and cook until tender.
Soak meat overnight in wine to cover.
Melt butter in deep skillet, add onions and saute until tender.
Blend in flour and add 1 cup wine in which rabbit was marinated.
Add water, mushrooms, remaining wine, salt, pepper, bay leaves, parsley flakes, oregano and thyme.
Bring mixture to boil and add meat. Cover and simmer 1 1/2 hours.
Serves 4.
Remove rabbit from marinade, pat dry and cut into pieces. Sprinkle with salt and freshly ground pepper and brown in hot oil. Remove and set aside.
Add bacon to pan drippings; saute.
Add onion, carrot, garlic and parsley.
Saute until vegetables are tender.
Add flour, tomato paste, rosemary, bay leaf and return meat to saucepan.
Add stock and bring to a boil; add wine and simmer over low heat until tender.
Serves 2 generously.
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
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,