If rabbit is not already prepared,
illed with oil, lay you rabbit chunks in and cook for
Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
Line a sheet pan with parchment paper.
Spread rabbit out as flat as possible and place it on prepared pan.
Season both sides with salt and pepper.
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Rub mixture over both sides of rabbit.
Cover and refrigerate 2-3 hours.
Preheat oven to 475\u00b0F.
Uncover rabbit.
Roast until tender and cooked through, 30-35 minutes.
To roast the rabbit: Place the rabbit in a large roasting pan
salt, and pepper together. Dredge rabbit pieces in flour mixture, completely
n a large pan. Add rabbit; cook for 8-10 mins
like french toast.
Combine rabbit and veggies in a bowl
Rinse the rabbit pieces and place them in
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
br>When foam subsides, saute rabbit, in 2 batches if necessary
Prepare the Roasted Garlic Cream recipe. (see below).<
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
eat. Coat each piece of rabbit with the seasoned flour mixture
Trim the rabbit pieces of any fat, rinse