Belgian Rabbit In Wine Recipe

• 2 x Rabbits - (2 1/2 lbs ea) or possibly 1 hare cut serving pcs Rabbit livers
• 2 lrg Onions
• 1 x Bay leaf
• 2 1/2 c. Red Burgundy wine
• 1 Tbsp. Red-wine vinegar Juice of 1 lemon
• 1 pch Dry thyme
• 1/2 tsp Salt
• 1/4 tsp Freshly-grnd black pepper
• 5 1/2 Tbsp. Butter
• 1 x Tart apple peeled, cored, and minced
• 2 x Shallots chopped
• 2 c. Beef broth
• 2 tsp Cornstarch dissolved in
• 1 Tbsp. Water
• 1 tsp Kitchen Bouquet

1. Slice 1 onion thin and break into rings.
2. Put onion rings, rabbit, and bay leaf in a shallow bowl.
3. Pour on a mix of wine, vinegar, lemon juice, thyme, salt, and pepper.
4. Cover and chill for 24 to 36 hrs; less time for young rabbits.
5. Drain rabbit.
6. Reserve marinade and onion rings but throw away bay leaf.
7. Chop livers and saute/fry in 2 Tbsp.
8. of the butter.
9. Chop remaining onion and add in with apple to livers.
10. Saute/fry till onion is soft.
11. Add in 1 c. of the reserved marinade and simmer, covered, for 1 hour.
12. Heat remaining butter and brown rabbit well on all sides.
13. Add in shallots, reserved onion rings, rest of marinade, and beef broth.
14. Simmer, covered, for about 1 hour, or possibly till tender.
15. Remove rabbit and keep hot.
16. Puree liver mix in a blender.
17. Stir liver puree, constarch mix, and Kitchen Bouquet into pan liquid.
18. Cook, stirring, till smooth and thickened.
19. Simmer, covered, for 10 min more.
20. Serve the sauce with the rabbit.
21. This recipe yields 6 to 8 servings.

livers, onions, bay leaf, red burgundy wine, redwine vinegar juice, thyme, salt, freshlygrnd black pepper, butter, apple, shallots, beef broth, cornstarch, water, kitchen

Taken from cookeatshare.com/recipes/belgian-rabbit-in-wine-83327 (may not work)