Rabbit: Spicy Braised Rabbit
Source of Recipe
internet
List of Ingredients
3 lb Frozen rabbit,thawed & cut
1/2 t 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 T Instant chicken bouillon
1 T Currant jelly
10 Black peppercorns,crushed
1 Small bay leaf
1/4 t Dried rosemary leaves,crushe
1/8 t Dried thyme leaves
2 t Lemon juice
3 T Water
2 T Flour Recipe
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. Serves 4
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