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.
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