| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dish, Beverages | 4 | Servings |
INGREDIENTS
| 3 | lb | Frozen rabbit,thawed & cut |
| 1/2 | ts | Salt |
| 1/3 | c | All-purpose flour |
| 1/2 | lb | Bacon,cut into 1/4" pieces |
| 1/2 | c | Finely chopped shallots |
| 1 | Clove garlic,finely chopped | |
| 1 | c | Dry red wine |
| 1 | c | Water |
| 1 | tb | Instant chicken bouillon |
| 1 | tb | Currant jelly |
| 10 | Black peppercorns,crushed | |
| 1 | Small bay leaf | |
| 1/4 | ts | Dried rosemary leaves,crushe |
| 1/8 | ts | Dried thyme leaves |
| 2 | ts | Lemon juice |
| 3 | tb | Water |
| 2 | tb | Flour |
INSTRUCTIONS
Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess. Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat. Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours. Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag. stir 1 minute. (If gravy is too thick, stir in more water until of desired consistency.) Serve gravy with rabbit. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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