illed with oil, lay you rabbit chunks in and cook for
Remove hind legs from rabbit; remove thigh bones.
Combine
190 degrees C). Season rabbit bones with mirepoix base, and
rom the pan; add in rabbit quarters.
Cook, turning once
ed wine vinegar. Add the rabbit pieces and pickle the mixture
Brown the rabbit pieces in the fat.
Sprinkle a little sugar over all and add all ingredients except the bread and mustard.
Cover with lid and let simmer until rabbit is tender.
Spread mustard on slice of bread.
Take rabbit pieces from sauce and lay bread slice in sauce and stir until sauce is thickened.
Serve with fries and applesauce.
Place the rabbit pieces in a non-reactive
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,