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Rabbit With Apricots In Cabernet Sauce

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CATEGORY CUISINE TAG YIELD
French Frisco, Game, Masterchefs, Tfr 4 Servings

INGREDIENTS

1 Rabbit, young
1 c Cabernet Sauvignon
1 oz Vinegar, red wine
2 Garlic, cloves unpeeled
Bouquet garni **
5 oz Apricots, dried
Salt, coarse
Pepper, ground
3 T Oil, peanut
4 T Butter
1 c Demi-glaze, rabbit

INSTRUCTIONS

Bone the rabbit saddle, legs, and shoulders and cut the meat into
cubes of about 1 ounce each.  Marinate the meat in the wine and
vinegar with garlic and bouquet garni for 12 hours, covering rabbit
with cheesecloth so it will not dry out.  Soak apricots in cold water
for 1 hour, then drain.  Drain rabbit, reserving marinade and
garniture.  Dry rabbit well and  season with salt and pepper.  In a
heavy casserole, heat the oil and 2 tablespoons of butter. Add  the
rabbit and brown on all sides (approximately 20 minutes until  meat is
gray).  Add garlic, bouquet garni, reserved marinade, apricots, and
rabbit  demi-glace.  Cut a circle of wax paper, butter it lightly, and
place  it over the rabbit.  Cover the casserole and simmer for 20 - 30
minutes.  Remove bouquet garni and discard.  Retrieve cloves of garlic
and remove the peel.  Mash garlic into a  paste with the remaining
butter.  Remove the rabbit and apricots from the sauce, set aside and
keep  warm. Stir the garlic paste into the sauce a little at a time.
Arrange rabbit and apricots on a serving plate and cover with sauce.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef:   Werner
Albrecht, The French Room -  :       Four Season's Clift Hotel, San
Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 192
Total Fat: 21.8g
Cholesterol: 30.5mg
Sodium: 78.6mg
Potassium: 426.6mg
Carbohydrates: 22.8g
Fiber: 2.7g
Sugar: 19g
Protein: 1.4g


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