| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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