Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Rabbit, 2 1/2-3 lb, cut in 8 |
\N \N | Serving pieces |
1 small | Carrot, sliced thin |
1 large | Garlic clove, sliced thin |
2 \N | Bay leaves, crumbled fine |
1 teaspoon | Ground allspice |
½ teaspoon | Pepper |
3 tablespoons | Olive oil |
1 cup | Dry red wine |
⅔ cup | Orange juice |
½ teaspoon | Grated orange rind |
3 tablespoons | Dark rum |
2 tablespoons | Flour |
\N \N | Sliced small oranges for |
\N \N | Garnish |
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 1-1½ hours, basting twice, till very tender. Transfer to a heated platter, pour sauce over it, & garnish with sliced orange.
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