Rabbit In Wine Sauce

  1. In a large pot, combine all the ingredients for the marinade.
  2. Bring to a boil over medium-high heat and continue boiling for 10 minutes.
  3. Allow to cool.
  4. Strain the marinade.
  5. Place the rabbit in a deep pan or dish and pour on the marinade.
  6. Refrigerate for 24 hours.
  7. Discard the marinade.
  8. Dredge the rabbit in the seasoned flour.
  9. In a large saute pan, heat the oil or bacon fat.
  10. Add the rabbit and cook over medium heat until golden brown, about 10 minutes on each side.
  11. Drain off the fat.
  12. Add the remaining ingredients.
  13. Simmer, covered, for 1 1/2 hours.

red wine, water, bay leaf, sage, freshly ground black pepper, thyme, onion, clove garlic, celery, salt, rabbit, flour, oil, onion, parsley, tomato, clove garlic, bay leaf, green pepper, white wine

Taken from cooking.nytimes.com/recipes/7048 (may not work)

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