1 Rabbit, 2 1/2-3 lb, cut in 8
Serving pieces
1 small Carrot, sliced thin
1 large Garlic clove, sliced thin
2 Bay leaves, crumbled fine
1 tsp Ground allspice
1/2 tsp Pepper
3 tbsp Olive oil
1 cup Dry red wine
2/3 cup Orange juice
1/2 tsp Grated orange rind
3 tbsp Dark rum
2 tbsp Flour
Sliced small oranges for
Garnish
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Discard loose fat from rabbit. Rinse & pat dry. In a large bowl combine carrot, garlic, bay leaves, allspice, pepper, 1 Tbls. oil, wine, orange juice, orange rind, & rum. Add the rabbit. Chill, covered, turning occasionally, for 24 hours. Remove rabbit from the bowl, reserving the marinade, & pat dry. In a large skillet heat the remaining 2 Tbls. olive oil & brown the rabbit. Sprinkle with 1 Tbls. flour, turn it, & brown the flour. Repeat with the remaining 1 Tbls. flour. Transfer the rabbit to a large casserole. Salt to taste. Deglaze the skillet with the reserved marinade. Pour over the rabbit. Cook, covered at 350 for 1-1 1/2 hours, basting twice, till very tender. Transfer to a heated platter, pour sauce over it, & garnish with sliced orange.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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