Elizabethan Rabbit

• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf
• 1 rabbit, cut up
• flour, for dusting
• 1/4 cup dripping (or lard)
• 3 jerusalem artichokes, sliced
• 2 onions, minced
• 2 carrots, diced
• 3/4 cup sliced mushrooms
• 1 1/4 cups red wine
• 2 apples, peeled and chopped
• 1/3 cup raisins
• 1/2 orange, juice of
• 1/2 orange, zest of, grated
• 2/3 cup chicken stock
• salt and pepper

1. Preheat oven to 350u0b0.
2. Tie parsley, thyme and bay leaf together to make a bouquet garni.
3. Dust the rabbit pieces with flour.
4. Heat the drippings or lard in a Dutch oven.
5. Brown rabbit.
6. Remove and set aside.
7. Add artichokes, carrots, onions and muchrooms and cook a few minutes.
8. Pour in wine and cook a few minutes, until slightly reduced.
9. Return rabbit to pot.
10. Add bouquet garni and all remaining ingredients.
11. Place in oven and cook for 2 hours.

parsley, thyme, bay leaf, rabbit, flour, artichokes, onions, carrots, mushrooms, red wine, apples, raisins, orange, orange, chicken stock, salt

Taken from www.food.com/recipe/elizabethan-rabbit-423126 (may not work)