WINE RABBIT
This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious.
Provided by Darlene Summers
Categories Rabbit
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large roasting pan put Crisco, onion and celery.
- Add 2 cut up rabbits; brown on both sides.
- Add bay leaves, peppercorns, rosemary, oregano, thyme and salt and pepper.
- Pour in red wine and vinegar; mix in flour.
- Bake at 325° for 1 1/2 to 2 hours or till tender.
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- Add oil to the pan and pre-heat. Make sure you’re using regular cooking oil: either sunflower or olive oil. Preferably you will use sunflower oil, as it has a higher heating point.
- Add the pieces of rabbit and sear them for around 5 minutes per side, until they’re well-browned. Don’t try to rush this step, rabbit takes its time and it’s worth the patience!
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