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Rabbit Stew With Apricots

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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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