| 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 |
pk |
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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