| 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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