Marinated Rabbit Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: 3 lb rabbit, fresh or frozen
1 tsp: Salt,
1/4 tsp: Pepper,
3 tbsp: Canola oil,
MARINADE
2 cup: Red wine,
2 cup: Chicken broth,
1 tsp: Allspice,
2: Bay leaves,
1 tsp: Thyme,
SAUCE
12: Pickled cocktail onions *,
12: Stuffed olives, sliced
1/2 lbs: Fresh mushrooms, sliced
2 tbsp: Butter or margarine,
Directions:
* white onions unsliced. Cut rabbit into serving pieces and rub with
salt and pepper. Put into a large bowl; add marinade. Refrigerate
overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In
a large cast iron frypan over high heat quickly brown all sides of
rabbit pieces in hot canola (or vegetable) oil. When brown, pour in
the reserve marinade and simmer over low heat for 1 hour or until
tender. Just before the rabbit is done, saute the onions, olives, and
mushrooms in butter. Add to rabbit mixture. Serve with boiled
potatoes.
Source from luhu.jp
salt and pepper. Put into a large bowl; add marinade. Refrigerate
overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In
a large cast iron frypan over high heat quickly brown all sides of
rabbit pieces in hot canola (or vegetable) oil. When brown, pour in
the reserve marinade and simmer over low heat for 1 hour or until
tender. Just before the rabbit is done, saute the onions, olives, and
mushrooms in butter. Add to rabbit mixture. Serve with boiled
potatoes.
Source from luhu.jp