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Rabbit with Red Wine, Orange and Allspice



  • Prep Time: N/A
  • Cooking Time: N/A

Rabbit with Red Wine, Orange and Allspice

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Discard loose fat from rabbit. Rinse & pat dry. In a large bowl
combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbls. oil,
wine, orange juice, orange rind, & rum. Add the rabbit. Chill,
covered, turning occasionally, for 24 hours. Remove rabbit from the
bowl, reserving the marinade, & pat dry. In a large skillet heat the
remaining 2 Tbls. olive oil & brown the rabbit. Sprinkle with 1 Tbls.
flour, turn it, & brown the flour. Repeat with the remaining 1 Tbls.
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 for 1-1 1/2 hours, basting twice, till very
tender. Transfer to a heated platter, pour sauce over it, & garnish
with sliced orange.

Ingredients:

1 Rabbit, 2 1/2-3 lb, cut in 8
Serving pieces
1 sm Carrot, sliced thin
1 lg Garlic clove, sliced thin
2 Bay leaves, crumbled fine
1 ts Ground allspice
1/2 ts Pepper
3 tb Olive oil
1 c Dry red wine
2/3 c Orange juice
1/2 ts Grated orange rind
3 tb Dark rum
2 tb Flour
Sliced small oranges for
Garnish

Serves:

1 Servings

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