CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
4 |
Servings |
INGREDIENTS
|
|
Marinade |
|
|
Red wine |
|
|
Red wine vinegar |
|
|
Several garlic cloves |
|
|
Rabbit stock from the bones |
1 |
|
Prepared rabbit |
1 |
|
Bouquet garni |
1 |
|
Dried apricots |
|
|
Sauce |
|
|
Butter, garlic reserved |
|
|
Rabbit stock |
INSTRUCTIONS
Source: world class cuisine. Cover the boneless cut up rabbit meat
with red wine and a few splashes of red wine vinegar and several whole
garlic cloves. marinade for 12 hours along with the bouquet garni ( in
a cheesecloth put some bay leaf, parsley, thyme , rosemary and
peppercorns). Drain meat and pat dry. reserve marinade.Cover dried
apricots with warm water and soak for 1 hour.Add drained apricots to
the reserved marinade. Season rabbit meat to taste and saute in
butter. Cover with the marinade and some reserved rabbit stock and
simmer covered 40 minutes or until tender. Remove the bouquet
garni.Remove the cooked rabbit meat from the pan and serve with a
butter sauce. Make a butter sauce with the garlic from the marinade
and a bit of rabbit stock and adding butter to finish the sauce and
pour over rabbit. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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