Rabbit With Red Wine, Orange And Allspice

Recipe Ingredients

1		Wild rabbit - (2 1/2 to 3 lbs) - cut 8 serving pieces
1		Carrot - sliced thin (small)
1		Garlic clove - sliced thin (large)
2		Bay leaves - crumbled fine
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 tablespoons	45ml	Olive oil
1 cup	237ml	Dry red wine
2/3 cup	157ml	Orange juice
1/2 teaspoon	2.5ml	Grated orange rind
3 tablespoons	45ml	Dark rum
2 tablespoons	30ml	Flour
		Sliced small oranges - for garnish

Recipe Instructions

Discard loose fat from rabbit. Rinse and pat dry.

In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 tablespoon oil, wine, orange juice, orange rind, and rum. Add the rabbit. Chill, covered, turning occasionally, for 24 hours.

Remove rabbit from the bowl, reserving the marinade, and pat dry. In a large skillet heat the remaining 2 tablespoons olive oil and brown the rabbit. Sprinkle with 1 tablespoon flour, turn it, and brown the flour. Repeat with the remaining 1 tablespoon flour.

Transfer the rabbit to a large casserole. Salt to taste. Deglaze the skillet with the reserved marinade. Pour over the rabbit. Cook, covered at 350 degress for 1 to 1 1/2 hours, basting twice, till very tender. Transfer to a heated platter, pour sauce over it, and garnish with sliced orange.

This recipe yields ?? servings.

Source:
Gourmet Magazine - 1982 - Downloaded from - http://www.neosoft.com/recipes/ftp

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.