Belgian Rabbit In Wine

Recipe Ingredients

2		Rabbits - (2 1/2 lbs ea) or 1 hare - cut serving pieces
		Rabbit livers
2		Onions (large)
1		Bay leaf
2 1/2 cups	592ml	Red Burgundy wine
1 tablespoon	15ml	Red-wine vinegar
		Juice of 1 lemon
1		Dried thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
5 1/2 tablespoons	82ml	Butter
1		Tart apple - peeled, cored,
		And chopped
2		Shallots - minced
2 cups	474ml	Beef broth
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1 teaspoon	5ml	Kitchen Bouquet

Recipe Instructions

Slice 1 onion thin and break into rings. Put onion rings, rabbit, and bay leaf in a shallow bowl. Pour on a mixture of wine, vinegar, lemon juice, thyme, salt, and pepper. Cover and refrigerate for 24 to 36 hours; less time for young rabbits. Drain rabbit. Reserve marinade and onion rings but discard bay leaf. Chop livers and saute in 2 tablespoons of the butter. Chop remaining onion and add with apple to livers. Saute until onion is soft. Add 1 cup of the reserved marinade and simmer, covered, for 1 hour. Melt remaining butter and brown rabbit well on all sides. Add shallots, reserved onion rings, rest of marinade, and beef broth. Simmer, covered, for about 1 hour, or until tender. Remove rabbit and keep warm. Puree liver mixture in a blender. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid. Cook, stirring, until smooth and thickened. Simmer, covered, for 10 minutes more. Serve the sauce with the rabbit.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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