Rabbit with red wine, orange and allspice

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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